makes approximately 2 1/2 dozen
adapted from this recipe
1 cup plus 2 T. of granulated sugar
3/4 cup unsalted butter, softened
1 large egg
1/4 cup dark molasses
2 1/4 cups flour or gluten free flour
1 teaspoon baking soda
2 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
dash of salt
1/2 cup of granulated sugar for rolling
decorative sugar for garnish
Preheat oven to 350*
In a mixing bowl combine the sugar and butter until well blended. Add the egg and
molasses and blend. In a second bowl combine flour, baking soda, ginger, cinnamon,
cloves and salt. Mix well and add to butter mixture.
Use a rounded teaspoonful of dough, roll gently into a ball and roll in extra sugar.
-Place about 2 1/2 to 3 inches apart on ungreased cookie sheet and bake for about
7 to 9 minutes depending on your oven. Sprinkle decorative sugar over the cookies
and allow them to cool for a few minutes before moving to waxed paper to complete
cooling. Store in an airtight container for up to a week.
But they don’t usually last that long!
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