Gingerbread Muffin Top Cookies Recipe

4 1 1
Gingerbread Muffin Top Cookies Recipe
Gingerbread Muffin Top Cookies Recipe photo by Taste of Home
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Gingerbread Muffin Top Cookies Recipe

Read Reviews
4 1 1
Publisher Photo
We came up with this unique recipe for muffin tops that don't require a special baking pan. The flavor is similar to mouthwatering molasses cookies.—Taste of Home Test Kitchen
MAKES:
7 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min.
MAKES:
7 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min.

Ingredients

  • 1/3 cup butter, softened
  • 1/3 cup packed brown sugar
  • 1 large egg
  • 3/4 cup molasses
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 tablespoon coarse sugar

Directions

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon and salt; gradually add to creamed mixture and mix well.
Drop by 1/4 cupfuls 2 in. apart onto a parchment paper-lined baking sheet. Sprinkle with coarse sugar. Bake at 350° for 15-20 minutes or until set. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 7 muffin tops.
Originally published as Gingerbread Muffin Top Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p45

Nutritional Facts

1 each: 365 calories, 10g fat (6g saturated fat), 53mg cholesterol, 437mg sodium, 65g carbohydrate (32g sugars, 1g fiber), 5g protein.

  • 1/3 cup butter, softened
  • 1/3 cup packed brown sugar
  • 1 large egg
  • 3/4 cup molasses
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 tablespoon coarse sugar
  1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon and salt; gradually add to creamed mixture and mix well.
  2. Drop by 1/4 cupfuls 2 in. apart onto a parchment paper-lined baking sheet. Sprinkle with coarse sugar. Bake at 350° for 15-20 minutes or until set. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 7 muffin tops.
Originally published as Gingerbread Muffin Top Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p45

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LegalSec User ID: 548619 171061
Reviewed Oct. 3, 2017

"The taste is very good, good gingerbread recipe but they did not turn out like muffin tops, more like a very large flat cookie."

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