Sugar and Spice Drops

star rating (6) rate this recipe »
whole grain
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: about 4 1/2 dozen cookies

Recipe photo

Crunchy at the edges, chewy in the center, and perfumed with ginger, cinnamon, and allspice, these whole-grain molasses cookies are sure to be a favorite.

Sugar and Spice Drops

star rating (6) rate this recipe »
whole grain
Hands-on time:
Baking time:
Total time:
Yield: about 4 1/2 dozen cookies
Published: 09/12/2012


  • 3/4 cup (12 tablespoons) unsalted butter
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 teaspoons ground cinnamon
  • 3/4 teaspoon ground allspice
  • 1/2 teaspoon ground ginger
  • 1/4 cup molasses
  • 1 large egg
  • 2 cups King Arthur Premium Whole Wheat Flour or White Whole Wheat Flour


1) In a large bowl, beat the butter, sugar, baking soda, salt, and spices until smooth.

2) Beat in the molasses, then the egg, stopping to scrape the sides and bottom of the bowl.

3) Mix in the flour. Refrigerate the dough, covered for 30 minutes or as long as overnight.

4) Preheat the oven to 350°F. Lightly grease two baking sheets, or line with parchment paper.

5) Remove the dough from the refrigerator, and drop it by teaspoonfuls onto the prepared baking sheets; a teaspoon cookie scoop works well here.

6) Bake the cookies for 10 to 11 minutes, until they've flattened out and started to color at the edges.

7) Remove the cookies from the oven and transfer them to a rack to cool.

Yield: about 4 1/2 dozen cookies.


  • star rating 03/12/2015
  • Jennifer from Durham, NC
  • These cookies were easy to make and more than worth the effort. They are just luscious, with a wonderful combination of spices and molasses. Marvelous!
  • star rating 11/30/2014
  • Lee from Palo Alto, CA
  • I just finished making this recipe and was disappointed with the results. The cookies had a bitter aftertaste and my husband and I tried to figure out what might have gone wrong. Perhaps it was the ancient jar of allspice I used. Maybe it was the whole wheat flour. They were so bad I had to throw most of them out. Perhaps they might be palatable if eaten with a dish of vanilla ice cream.
    I'm sorry this recipe did not meet your expectations, Lee. Some people do find that whole wheat flour has a bitter aftertaste. And fresh spices can definitely make a difference. Barb@KAF
  • star rating 08/21/2014
  • Mari from Miami, Fl
  • I have been baking cookies for over 25 years and these cookies are delicious. The texture is crispy around the edges and chewy. My husband loved them! Thank you.
  • 01/30/2014
  • randi from minnesota
  • delicious. It's the first time I've had a cookie that has a lovely crispness around the edges and wonderful softness in the middle. I doubled increased the spices (1.5t cinnamon, 1t cloves, 1.5t ginger) to suit my family's tastes. I also tend to find that the stronger the flavors, the more easily sated we become (ie, eat fewer cookies). They scoop easily, even when refrigerated. All-around winner.
  • star rating 11/29/2013
  • Michael Weiss from Brentwood, TN
  • Not a pro at making cookies, but these came out as though I were a pro. Easy to prepare from scratch and I like that they are whole grain but also delicious.
  • star rating 10/11/2012
  • Brian from Austin, TX area
  • My wife made them, so I can't comment on the ease of preparation (however, it didn't seem to take her very long). These are by far some of the best cookies I have had in a long time, and she is REALLY good at baking cookies. Depending on where your oven rack is, they'll either come out slightly crispy or slightly chewy, but they're fantastic either way.

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