Recipe by Vino Girl
From Cooking Light September 2007 (originally published in March 1993)
Top Review by So Cal Gal
For cookies with so little fat in them, these are really good!! They are thin, crisp, spicy cookies, each about 2 3/4 to 3 inches across, with a bit of a sugary shimmer--and a wonderful scent and flavor! My only changes were to sub whole grain pastry flour for the A/P flour, to make 48 cookies instead of 52 (it was easier to divide the dough into 48 balls than into 52), and to bake them for 10 minutes instead of 12. Also, I needed to remove the cookies from the baking sheets as quickly as possible after baking (or they stuck), and transfer them to paper towels to cool (the warm cookies were very pliable and were falling through my large-grid wire rack). All-in-all, an easy cookie to make, and an even easier one to eat! I'll definitely make these again! Thank you Vino Girl!!
- 6 tablespoons butter, softened
- 2⁄3 cup sugar, plus
- 3 tablespoons sugar, divided
- 1⁄4 cup molasses
- 1 egg
- 2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground mace
- cooking spray
Directions See How It's Made
- Place butter in a large bowl; beat with a mixer at medium speed until fluffy. Gradually add 2/3 cup sugar, beating at medium speed until light and well blended.
- Add molasses and egg; beat well.
- Combine flour and the next 4 ingredients (through mace), stirring with a whisk.
- Gradually add flour mixture to butter mixture, stirring until well blended.
- Divide dough in half.
- Wrap each portion in plastic wrap, and freeze for 30 minutes.
- Preheat oven to 350°.
- Shape each portion of dough into 26 (1-inch) balls.
- Roll balls in remaining 3 tablespoons sugar, and place 2 inches apart on baking sheets coated with cooking spray.
- Flatten cookies with the bottom of a glass to 1/2-inch thickness.
- Bake for 12 minutes or until lightly browned.
- Remove from pans, and cool completely on wire racks.