Select a size: | | | |
| Prep Time Cook Time |
Servings 24 | Difficulty Easy |
Ingredients
- ¾ cups Unsalted Butter, Softened
- 1 cup Firmly Packed Light Brown Sugar
- 1 whole Large Egg, Lightly Beaten
- ¼ cups Unsulfured Molasses
- 2 cups Flour
- 2 teaspoons Baking Soda
- 1 teaspoon Cinnamon
- 1 teaspoon Ground Ginger
- ½ teaspoons Ground Cloves
- ¼ teaspoons Salt
- 1 cup Granulated Sugar, For Rolling Cookies
Preparation Instructions
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter until light and fluffy. Add the light brown sugar and blend until evenly incorporated, scraping down the sides as needed. Add in the beaten egg and molasses; blend.
In a separate mixing bowl, whisk the flour, baking soda, cinnamon, ground ginger, ground cloves and salt. Add the dry ingredients to the mixer, in batches, scraping down the bowl after each addition. Chill the dough, covered, for 1 hour.
Scoop out the dough by the tablespoon, roll into a ball and roll in the granulated sugar. Place on a parchment-lined baking sheet, 3″ apart. Bake the cookies at 375 degrees for 10 minutes. Rotate the pan halfway through the cooking time.
Transfer the cookies, using a metal spatula, to a rack and let them cool.
(Recipe adapted from Gourmet magazine, October 1991)
