For the most part, I am maintaining the format and wording of this “vintage” recipe. I like how simply it reads and how easy it is to prepare. If you prefer a more “snappy” cookie, substitute vegetable shortening for the butter.
- Yield: 24 cookies
- Category: Celebrations, Sweets
Ingredients
This recipe has no ingredients
Instructions
- Preheat oven to 325.
- Cream: 1 c sugar and 1/4 c room temperature butter until light and creamy, about 4 minutes.
- Add: 1 unbeaten egg, 4 T molasses, and 1 c flour. Mix well.
- Into 1 cup add: 1/2 tsp cinnamon, 1/2 tsp salt, 1/4 tsp cloves, 1 tsp ground ginger, and 2 tsp baking soda.
- Fill cup with flour, sift into egg and molasses mixture. Stir until just incorporated.
- Chill for 2 hours to over night.
- Use a tablespoon to scoop dough. Roll into balls with hands, then roll in granulated sugar. (For a more "sparkly" cookie, use turbinado sugar)
- Bake for 11-12 minutes. Cool a few minutes on cookie sheet, then transfer to wire rack.
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