| 2 14 cup All-purpose flour, sifted before measuring | | 2 tsp Baking soda | | 1 tsp Ground cloves | | 1 tsp Ground ginger | | 1 tsp Ground cinnamon | | 1 tsp Ground salt | | 3/4 cup Unsalted butter, softened | | 1 1/2 cup Sugar | | 1 x Egg | | 1/4 cup Molasses |
| | 1. Heat oven to 375 degrees. Have ungreased baking sheet(s) ready. | | Sift together the flour , baking soda , spices and salt ; set aside. | | 2. Beat the butter and 1 cup of the granulated sugar in large bowl of an electric mixer on high speed until light, 1 minute. Add the egg and molasses ; mix well. Stop the mixer and add the flour mixture. | | Mix just until combined. | | 3. Using about 1 1/2 teaspoons dough for each, roll dough into balls. Roll in the remaining 1/2 cup granulated sugar so they are fully coated. Arrange on baking sheet, spacing them 2 inches apart. | | If you prefer a thin, crisp cookie, they may be flattened with a glass that has been dipped in sugar. | | 4. Bake until set, 9 to 10 minutes. Transfer to a wire rack and let cool. | | First-place winner in the 1995 Chicago Tribune Holiday Cookie | | Contest: by Colleen Ries |
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