Recipe by ChefBrutal
I found this recipe in "Good Housekeeping's Great Baking" When you read the ingredients you may wonder but they are GREAT. The different spices make a great cookie but not as sweet but excellent taste. The bowl was emptied quick during our party.
Top Review by Sydney Mike
Very nice tasting treates, these, & I wouldn't change a thing! We were surprised with & totally enjoyed the effect of the mustard used here! Definitely a cookie recipe for keeping around! Thanks for posting it! [Made & reviewed for one of my adoptees in this Spring's round of Pick A Chef]
- 473.18 ml all-purpose flour
- 7.39 ml baking soda
- 4.92 ml ground ginger
- 2.46 ml ground cinnamon
- 1.23 ml salt (I prefer ground sea salt)
- 1.23 ml fine ground pepper
- 0.59 ml ground cloves
- 0.59 ml ground mustard
- 118.29 ml butter (1 Stick) or 118.29 ml margarine, softened (1 Stick)
- 177.44 ml packed dark brown sugar
- 118.29 ml molasses (I prefer Dark)
- 1 large egg
- 4.92 ml vanilla
Directions See How It's Made
- Preheat oven to 350 Degrees Fahrenheit.
- Stir all dry ingredients together in one bowl.
- In separate bowl with mixer at medium speed beat butter and brown sugar till smooth.Beat in molasses till smooth. Reduce speed to low beat in egg and vanilla.Beat in dry combined ingredients until combined. Occasionally scrapping with a rubber spatula.
- I roll dough into balls about thee size of a small walnut on an ungreased cookie sheet about 3 inches apart. I prefer to use parchment paper for easier cleanup.
- Bake cookies 10-15 minutes until flattened and evenly browned. Cool on cookie sheet about 2 minutes. With wide spatula transfer to wire cooling racks to cool completely.
- Repeat with remaining dough.
- My wife likes to dip half the cooled cookie in chocolate to give it some added sweetness and dress them up.