Spiced Drops
20m prep 15m cook 35m ready
Spiced Drops are a twist on snickerdoodle cookies, featuring ginger and cloves for extra flavor. The dough is rolled in coarse sugar before baking until lightly browned.
Ingredients
- 532 ml all-purpose flour
- 12.3 ml ground cinnamon
- 9.86 ml ground ginger
- 1.23 ml ground cloves
- 4.93 ml baking powder
- 2.46 ml baking soda
- 177 ml unsalted butter at room temperature
- 177 ml granulated sugar
- 2.46 ml kosher salt
- 1 large egg yolk
- 29.6 ml light corn syrup
- 7.39 ml pure vanilla extract
- 2.46 ml pure almond extract
- 59.1 ml coarse sugar
Nutrition (per serving, estimated)
Estimated based off 11 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 23 mg
- Iron: 0.74 mg
- Magnesium: 4.4 mg
- Phosphorus: 24.1 mg
- Potassium: 25.9 mg
- Zinc: 0.15 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 532 ml all-purpose flour
- 12.3 ml ground cinnamon
- 9.86 ml ground ginger
- 1.23 ml ground cloves
- 4.93 ml baking powder
- 2.46 ml baking soda
- 177 ml granulated sugar
- 2.46 ml kosher salt
- 1 large egg yolk
- 29.6 ml light corn syrup
- 7.39 ml pure vanilla extract
- 2.46 ml pure almond extract
- 59.1 ml coarse sugar
Prepare
- 177 ml unsalted butter, at room temperature
Let's Cook
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Step 1.
Heat the oven to 375°F. Line a baking sheet with parchment paper. In a medium bowl, whisk together 2¼ cups all-purpose flour, 2½ teaspoons ground cinnamon, 2 teaspoons ground ginger, ¼ teaspoon ground cloves, 1 teaspoon baking powder, and ½ teaspoon baking soda; set aside.
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Step 2.
In a large bowl, using an electric mixer on medium-high speed, beat ¾ cups (1½ sticks) unsalted butter (at room temperature), ¾ cups granulated sugar, and ½ teaspoon kosher salt until light and fluffy, about 3 minutes. Beat in 1 large egg yolk, 2 tablespoons light corn syrup, 1½ teaspoons pure vanilla extract, and ½ teaspoon pure almond extract until combined. Reduce speed to medium-low and mix in the flour mixture until just combined; do not overmix.
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Step 3.
Place ¼ cup coarse sugar in a small bowl. Roll tablespoonfuls of dough into 1-inch balls, then roll each ball in the coarse sugar to coat. Place the coated balls onto the prepared baking sheet, spacing them 2 inches apart.
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Step 4.
Bake until the edges are set and the cookies are lightly browned, about 15 minutes. Slide the parchment with cookies onto a cooling rack and let cool completely before serving.
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