From the Kitchens of Cheesecake Farms
I've never meet a cookie I didn't like but these little rounds of sugar crusted heaven are among my favorites.
So easy to make and they last a long time,.... if you don't eat them all as they come out of the oven.
They freeze well and ship well plus the molasses is packed with lots of healthy nutrients.... an all around winner if there ever was one!!
Get the kids (or grand kids) to help!
Makes 4 dozen (2 inch) cookies
1 1/2 sticks (12 tablespoons) butter (margarine not recommended)
1 cup brown sugar (packed)
1 egg (large or extra large - 1/4 cup)
1/4 cup molasses
3/4 teaspoon salt
2 1/4 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon ginger
Dipping sugar: 3/4 cup (approximately) natural, raw (demara) or coarse grain sugar
In a medium bowl, cream butter and brown sugar together.
Stir in egg, molasses and salt.
Sift remaining ingredients (except dipping sugar) together and stir into butter mixture.
Cover dough and chill 1 hour (up to 24 hours is OK).
When ready to bake, position oven rack so cookies will bake in center. Preheat to 375 degrees. Lightly grease cookie sheets or cover with parchment paper.
Divide dough evenly into 48 pieces.
Roll each piece into a ball and dip one half into dipping sugar.
Place sugar side up on cookie sheet - 12 cookies evenly spaced per cookie sheet or 2 to 3 inches apart when using other than a standard size cookie sheet.
Bake 10 - 15 minutes or until cookies are lightly browned on bottom. Remove from oven. Cool two minutes before removing cookies from pan.
Only coat the top half of each dough ball with sugar.
Coating the dough ball all the way around results in the bottom of the cookies baking a little too dark because sugar is touching the hot pan.