Recipe by Creation in Hope
This was posted for the ZWT 2006. I have not tried this recipe and it is compliments of fooddownunder.com by Colleen Ries. These were the first-place winner in the 1995 Chicago Tribune Holiday Cookie contest.
Top Review by Unknown Chef6
These cookies came out delicious! Mine came out very chewy because I accidently added the whole 1 1/2 cups of sugar to the cookie mixture instead of reserving the 1/2 cup for rolling balls in...yumm......! I'll make these again and again! Thanks for posting! :) Martha
- 2 1⁄4 cups all-purpose flour, sifted before measuring
- 2 teaspoons baking soda
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 3⁄4 cup unsalted butter, softened
- 1 1⁄2 cups sugar
- 1 egg
- 1⁄4 cup molasses
Directions See How It's Made
- Heat oven to 375 degrees.
- Have ungreased baking sheet(s) ready.
- Sift together the flour, baking soda, spices and salt; set aside.
- Beat the butter and 1 cup of the granulated sugar in large bowl of an electric mixer on high speed until light, 1 minute.
- Add the egg and molasses; mix well.
- Stop the mixer and add the flour mixture.
- Mix just until combined.
- Using about 1 1/2 teaspoons dough for each, roll dough into balls.
- Roll in the remaining 1/2 cup 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 that has been dipped in sugar.
- Bake until set, 9 to 10 minutes.
- Transfer to a wire rack and let cool.