Prep 15 mins
Cook 10 mins
Delicious, easy and smells terrific when baking. Very crisp.
- 1⁄2 cup butter
- 1⁄4 cup vegetable oil
- 1 cup sugar
- 1 egg
- 2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- 1⁄4 cup brer rabbit molasses
- Melt butter and mix with oil.
- Add sugar and egg.
- Beat well.
- Separately, mix flour, baking soda and spices.
- Add flour mixture to butter mixture.
- Once incorporated, add molasses.
- Roll into balls (small walnut size).
- Roll balls in granulated sugar.
- Bake at 350 10- 12 minutes.
- Use foil on cookie sheet.
These are my all-time favorite cookies. They're the perfect amount of spice, the perfect texture, the perfect everything. A batch only lasts one day in my house. The recipe is amazing as-is, and sometimes I like to glaze them with 1c. powdered sugar and 2T lemon juice.
I would give you 10 stars but that was not an option. I followed your recipe exactly and it was perfect the first time. I was looking for a recipe that was crispy but one that the cookies were not to hard. Once I made one batch, I had to make more (150 to be exact), I couldn't keep people from eating them. Everyone LOVED them. They went over so well I was asked to make them as a birthday gift. Thank you! Thank you!
These cookies are fantastic! I made them a couple of nights ago and shared them out amongst neighbours and work colleagues. Everyone raved. If you like a cookie that is crispy yet with a slight chew, these are the ones. I followed the recipe exactly. The mixture is very soft after the mixing stage but I wrapped it up in plastic wrap and chilled it in the refrigerator for a couple of hours, where it firmed up nicely. I used a 1 tsp measure to uniformely scoop up the doughy mixture in a heaping tsp amount, which worked out well. I used wax paper to line the trays. A fair bit of oil comes out of these cookies in the baking. On placing the sugar rolled balls on the tray, I gently pressed them down slightly using the back of a small fork and cooked them for about 10 mins, leaving them to cool on the tray for a few minutes before removing them to a wire rack to cool. The recipe made 40 cookies because I made some slightly larger ones for one tray. They are very moreish, if you like crispy, spicey cookies but, at 66 calories each, a not so bad sweet treat. Thank you, Edna!