This was posted for the ZWT 2006. I have not tried this recipe and it is compliments of fooddownunder.com by Colleen Ries. These were the first-place winner in the 1995 Chicago Tribune Holiday Cookie contest.
- Heat oven to 375 degrees.
- Have ungreased baking sheet(s) ready.
- Sift together the flour, baking soda, spices and salt; set aside.
- 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.
- 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.
- Bake until set, 9 to 10 minutes.
- Transfer to a wire rack and let cool.
These cookies came out delicious! Mine came out very chewy because I accidently added the whole 1 1/2 cups of sugar to the cookie mixture instead of reserving the 1/2 cup for rolling balls in...yumm......! I'll make these again and again! Thanks for posting! :) Martha
Ditto to Charmie's comments. These are soooo darned good, and even make the house smell good while baking. I used Black Strap Molasses, we really like molasses here, and these were the best. Will be adding these to my cookies for gift making too as I am certain everyone will appreciate a box of these. Thank you so much for sharing this wonderful recipe. The Dirty Pan Gang RULES!!!
This is an excellent spice cookie - crispy on the outside and slightly chewy on the inside. I added a little allspice, and will also try some cardamom next time. I just gave these a light roll through colored sugar (making some red and some green for Christmas) instead of coating them with regular sugar. Because colored sugar is usually more coarse than granulated sugar, I find it leaves a gritty texture if the cookie is completely coated in it. Thanks for a very good recipe.