Total Time
1hr 20mins
Prep 10 mins
Cook 1 hr 10 mins

I once suggested tomato soup cookies, and my mom challenged me to create them. Instead, I came up with these muffin tops, which have a deep and spicy flavor. Plus, they are low in fat and high in lycopene!

Ingredients Nutrition

Directions

  1. In a medium bowl, mix together the melted butter, sugar, and egg until smooth. Stir in the molasses and soup. Combine the flour, baking soda, salt, cinnamon, cloves, and ginger; blend into the molasses mixture. Cover, and chill dough for 1 hour.
  2. Preheat oven to 375 degrees F (190 degrees C). Roll dough into 2 1/2 tablespoon sizes, and roll them in the remaining white sugar. Place cookies 2 inches apart onto ungreased baking sheets.
  3. Bake for 10-12 minutes in the preheated oven, until tops spring back lightly when pressed. Cool on pan for 3 minutes, then on wire racks.

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