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The original recipe calls for chilling the dough for 2 hours before baking the cookies. This chill makes for a chewier cookie, but we have made the cookies many times when we were in too much of a hurry to wait and they are still excellent.
Makes 3 dozen cookies
30 minutes preparation time, plus time for chilling
20 to 30 minutes total baking time
1 1/2 sticks (12 tablespoons) unsalted butter
1 cup brown sugar
1 egg
1/4 cup molasses
2 1/4 cups unbleached white flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
granulated sugar for dipping and sprinkling
Using a mixer, cream together the butter and brown sugar. Add the egg and molasses and mix to combine. In a separate bowl, whisk together the flour, baking soda, cinnamon, cloves, and salt.
Add the dry ingredients to the molasses mixture and blend until the ingredients are completely incorporated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, if you have the time.
When you are ready to bake the cookies, preheat the oven to 375 degrees. Line two cookie sheets with parchment paper. Pour some granulated sugar into a shallow bowl.
Roll the dough into balls the size of large walnuts. Dip the tops of the cookies in the granulated sugar and arrange them on the cookie sheets at least an inch apart. Bake the cookies for 10 to 12 minutes, until they are firm. Remove them from the oven and immediately sprinkle them with more granulated sugar.