Yield: 60 Servings
| Measure | Ingredient |
|---|---|
| 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 |
| 1½ cup | Sugar |
| 1 | Egg |
| ¼ cup | Molasses |
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