Select a size: | | | |
| Prep Time Cook Time |
Servings 36 | Difficulty Easy |
Ingredients
- ¾ cups Butter
- 1 cup Granulated Sugar (I Use Large Grain Sugar)
- ⅓ cups Black Strap Molasses
- 1 whole Egg
- 2 cups Flour (I Use 50/50 Wheat/white)
- 2 teaspoons Baking Soda
- ½ teaspoons Ground Cloves
- 1-½ teaspoon Ground Ginger
- ½ teaspoons Ground Cinnamon
- ½ teaspoons Salt
- ½ teaspoons Grated Fresh Ginger
- Extra Sugar, To Roll The Cookies In
Preparation Instructions
Melt butter in a pan over low heat. Remove from heat, pour into mixing bowl, and let cool.
Add sugar, molasses, and egg to butter and beat well.
Put all remaining ingredients into a sifter and sift into first mixture.
Mix well then let chill in fridge for 20 minutes.
Form dough into 1 inch balls, roll in sugar (I used “sugar in the raw”), and place on ungreased cookie sheet – 12 to a sheet.
Bake in a 375 degree oven for 8-10 minutes.
Let cool on sheets for easy removal.
Makes 6 dozen when doing 1 inch balls. I made 1/2-inch balls and got 8 dozen. I baked them for 9 minutes and they were crunchy on the outside but still soft on the inside.
