Yield: 60 Servings
|2¼ cup||All-purpose flour, sifted before measuring|
|2 teaspoons||Baking soda|
|1 teaspoon||Ground cloves|
|1 teaspoon||Ground ginger|
|1 teaspoon||Ground cinnamon|
|1 teaspoon||Ground salt|
|¾ cup||Unsalted butter, softened|
1. Heat oven to 375 degrees. Have ungreased baking sheet(s) ready.
Sift together the flour, baking soda, spices and salt; set aside.
2. 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.
3. Using about 1½ teaspoons dough for each, roll dough into balls. Roll in the remaining ½ 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.
4. Bake until set, 9 to 10 minutes. Transfer to a wire rack and let cool.
First-place winner in the 1995 Chicago Tribune Holiday Cookie Contest: by Colleen Ries