Ingredients
- 21/4 c. All-purpose flour
- sifted before measuring
- 2 tsp Baking soda
- 1 tsp Grnd cloves
- 1 tsp Grnd ginger
- 1 tsp Grnd cinnamon
- 1 tsp Grnd salt
- 3/4 c. Unsalted butter
- softened
- 11/2 c. Sugar
- 1 x Egg
- 1/4 c. Molasses
Instructions
- 1.
- Heat oven to 375 degrees.
- Have ungreased baking sheet(s) ready.
- Sift together the flour, baking soda, spices and salt; set aside.
- 2.
- Beat the butter and 1 c. of the granulated sugar in large bowl of an electric mixer on high speed till light, 1 minute.
- Add in the egg and molasses; mix well.
- Stop the mixer and add in the flour mix.
- Mix just till combined.
- 3.
- Using about 1 1/2 tsp.
- dough for each, roll dough into balls.
- Roll in the remaining 1/2 c. granulated sugar so they are fully coated.
- Arrange on baking sheet, spacing them 2 inches apart.
- If you prefer a thin, crisp cookie, they may be flattened with a glass which has been dipped in sugar.
- 4.
- Bake till set, 9 to 10 min.
- Transfer to a wire rack and let cold.
- First-place winner in the 1995 Chicago Tribune Holiday Cookie
- Contest: by Colleen Ries
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