Ginger Drops

Cooking Instructions

Heat oven to 350°F. Line baking sheet(s) with foil.

Beat butter, sugars, ginger, baking powder, baking soda, pepper and vanilla in a large bowl with mixer on high speed until pale and fluffy.

Add egg; beat until blended. Beat in molasses. On low speed, beat in flour and minced ginger. Drop heaping teaspoons 1 in. apart on prepared baking sheet.

Bake 8 to 10 minutes until light brown on top. Cool on sheet 2 minutes before  removing to a wire rack to cool completely.

Icing: Stir ingredients in a small bowl until smooth. Using a fork, drizzle over cookies, then sprinkle with nonpareils. Let icing dry at least 30 minutes.

Storage tip: Store airtight at cool room temperature with wax paper between layers up to 1 week, or freeze up to 3 months.