Crispy on the outside and chewy on the inside🎄
Yields 24 medium cookies or 36+ small
I usually make a dozen right away and roll into logs the remaining dough, wrap in plastic wrap, and freeze. Just take a frozen log, slice it into 1/2’’ discs, and bake! Fresh-baked cookies every day!
1 cup white sugar
2 1/4 cups white flour
1 tspn baking soda
3/4 tspn cinnamon
1/2 tspn ground cloves
1/4 teaspoon salt
3/4 cup butter (room temp)
1 large egg
1 tblsp water
Preheat oven 350F
Set aside two tablespoons sugar in a small bowl.
Sift flour, ginger, baking soda, cinnamon, cloves and salt in a bowl.
Beat butter and 1 cup of sugar in a large bowl with an electric mixer until fluffy.
Beat in egg, then stir in molasses and water.
Gradually stir the sifted ingredients into molasses mixture until well combined.
Use floured hands to shape dough into round 1″ balls, roll in reserved sugar and place cookies 2 ” apart onto a cookie sheet and flatten slightly with the bottom of a small glass.
Bake in preheated oven 8-10 minutes (watch carefully as some ovens heat temp vary.)
Let cool for 5 minutes before transferring to a wire rack.
**Optional – Sprinkle powdered sugar on top.
Store cookies up to 5 days in an airtight jar or on a cake plate with a lid.
*Note: if you want to reserved dough for another day, roll out 10 cookies and roll remaining dough into a few logs on a floured surface. Wrap in plastic and freeze. I like making 1″ logs…resulting in smaller cookies.
Bon 🎄 Appétit