Total Time
20mins
Prep 20 mins
Cook 0 mins

These cookies really do stay soft! They are rolled in sugar and the tops crack while baking. I often double the recipe because they go so fast. I think this recipe came from Canadian Living magazine.

Ingredients Nutrition

Directions

  1. Combine flour, ginger, soda, cinnamon, cloves and salt. Set aside.
  2. Beat butter 30 seconds, until soft.
  3. Add sugar and beat until fluffy.
  4. Add egg and molasses and beat well.
  5. Add 1/2 the flour mixture and stir in, then stir in the rest of the flour mixture.
  6. The dough should be at a consistency that you can roll it with your hands into balls. I often have to add quite a bit more flour.
  7. Roll into 1 inch balls, then roll the balls in sugar.
  8. Place cookes 2 inches apart on ungreased cookie sheet and bake at 350 degrees for 8-11 minutes. Do not brown! The cookies should be almost underbaked in the middle.
  9. Let, cool 2 minutes and transfer to a cooling rack. Store in cookie tins.
Most Helpful

5 5

My kids loved these cookies! The only suggestion I would have is to put the dough in the frig for about 15 minutes to make it easier to form balls. It's a definite keeper!

5 5

Delicious! I made these after seeing your photo on the home page. I love these types of cookies. I added no extra flour , just what the recipe called for. I also didn't roll them with my hands though. I used my cookie scoop , dropped the scoop into a bowl of "Sugar In The Raw" (personal preference, I like the larger grains for the cookies) and rolled it around like that. Baked each pan for 9 minutes. Heaven!!! Thanks so much for posting!

I love this recipe - and it makes the house smell soooo good. Refrigerating the dough for a short time helps with the rolling. I'll be making this recipe again!

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