| Yield: | 36 servings |
Ingredients
- 1 1/4 cups all-purpose flour
- 1 cup whole-wheat flour
- 2 tsp. ground ginger
- 1 tsp. baking soda
- 3/4 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- 1/4 tsp. freshly ground black pepper
- 1/4 tsp. salt
- 3/4-cup butter, softened
- 1 cup white sugar
- 1 egg
- 1/4-cup molasses
- 2 Tbs. white sugar
- 1 Tbs. water
Instructions
- Preheat oven to 350F. Stir together flours, ginger, baking soda, cinnamon, cloves, pepper and salt. Set aside. In a large bowl, cream together butter and one cup sugar until light and fluffy. Beat in egg and then stir in water and molasses. Gradually stir dry ingredients into molasses mixture. Shape dough into walnut-sized balls and roll them in remaining two tablespoons sugar.
- Place the cookies two inches apart onto an ungreased cookie sheet and flatten slightly. Bake for 8-10 minutes in preheated oven. Allow cookies to cool on baking sheet for five minutes before removing to a wire rack to cool completely. Store in an airtight container.
Nutrition Facts
| Serving Size | 1 of 36 servings |
| Calories | 94 |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 1 g |
| Sugar | 8 g |
| Protein | 1 g |
| Cholesterol | 15 mg |
| Sodium | 53 mg |
Reviews
I cut the recipe in half and used a whole egg and the cookies were cake-y and delicious. They’ll become a regular.
Made these on a whim to satisfy my partner’s sweet tooth and my own spicy cravings. These cookies rose to the challenge! They taste delicious, though you can probably go light on the cloves.
I didn’t quite have all the ingredients though – I only had self-raising flour, no all purpose; and I didn’t have any molasses, but I did have brown sugar and cane syrup. Consequently, I replaced the AP with SR flour, reduced the baking soda to 1/2 tsp, replaced the white sugar with light brown sugar, and skipped the 1 Tbsp of water.
I made these 3 times during Christmas and everyone loves them! They are good big or small. I reversed the whole wheat to white ratios and still good and will try to up the whole wheat even more. I rolled them in a course demerara sugar and my family liked them even more. Best thing is they stay soft. Great recipe.
I’ve made these cookies twice and they are a hit!! I rolled them in sugar the first time, they were almost too sweet. The next time I didn’t and they were great.