Ginger Drizzle Cookies
A soft, sweet cookie that is worth the wait. You'll never go back to store-bought Ginger Snaps again.
Make This Recipe
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 Eggland's Best Eggs (Large)
- 1/2 cup sour cream
- 1 1/2teaspoons vanilla extract
- 2 cups all-purpose flour
- 2/3 cups cocoa powder
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 oz red food coloring
- Cream Cheese Frosting
- Sprinkles
Preparation
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper; set aside.
- Using a stand mixer fitted with a paddle or whisk attachment, cream butter and sugar together until light and fluffy. You can also use a hand mixer.
- Add the eggs, vanilla sour cream and food coloring; beat until smooth.
- In a small bowl, whisk together flour, cocoa powder, baking soda, baking powder and salt. Gradually add the flour mixture to the butter mixture until everything is evenly incorporated.
- Use a cookie scoop, or a large spoon to drop rounds of dough on your cookie sheet, approximately 2 inches apart.
- Bake for 8-10 minutes. The cookies may seem slightly too soft in the middle but they will be done.
- Remove cookies to a cooling rack and let cool completely before frosting. Decorate with sprinkles if desired.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 Cookie |
|---|---|
| Calories | 118 |
| Fat | 6g |
| Saturated Fat | 4g |
| Cholesterol | 25mg |
| Sodium | 98mg |
| Carbohydrates | 15g |
| Dietary Fiber | 1g |
| Protein | 2g |