Rating: 3.5 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2
  • 8 Ratings

Freeze these cookies up to three months, or store at room temperature for up to three days.

Source: Better Homes and Gardens

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Recipe Summary test

prep:
30 mins
chill:
3 hrs
bake:
9 mins
total:
3 hrs 39 mins
Yield:
Makes 4 dozen cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl stir together flour, baking soda, cinnamon, ginger, nutmeg, and cloves. In a large mixing bowl beat butter with an electric mixer on low speed for 30 seconds. Add the 34 cup granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in molasses and egg until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture. Cover and refrigerate 3 hours or until easy to handle.

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  • Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Roll balls in the 12 cup raw sugar. Place balls on parchment-lined cookie sheet or on ungreased cookie sheet.

  • Bake for 9 to 11 minutes or until edges are firm and tops are puffed; do not overbake. Cool on cookie sheet for 1 minute. Transfer cookies to wire racks. Cool. Makes 4 dozen cookies.

Test Kitchen Tip:

To store, arrange in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts

68 calories; fat 2g; cholesterol 9mg; saturated fat 1g; carbohydrates 12g; mono fat 1g; sugars 7g; protein 1g; vitamin a 48.6IU; niacin equivalents 0.4mg; folate 12.1mcg; sodium 130mg; potassium 59mg; calcium 30.3mg; iron 0.5mg.
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