Molasses-Clove Cookies
These molasses-clove cookies have all the classic flavors of gingerbread: cinnamon, cloves, nutmeg, ginger, and molasses.
These molasses-clove cookies are richly spiced and get their sparkle from a quick dunk in sugar before baking.
Photo Credit : Amy TraversoThese molasses-clove cookies have all the classic flavors of gingerbread: cinnamon, cloves, nutmeg, ginger, and molasses.
Yield:
20 cookiesIngredients
2 cups granulated sugar, divided
3/4 cup shortening (I use butter), at room temperature, plus more for the tray
2 tablespoons molasses
1 large egg
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon table salt
Instructions
Preheat oven to 350º and set a rack to the middle position. Lightly grease two baking sheet and set aside. Pour 1 cup of sugar in a shallow bowl and set aside.
In a large mixing bowl, beat the remaining 1 cup sugar with the shortening (or butter) until pale and fluffy, about 1 minute. Add the molasses and egg and stir to combine. Add the flour, baking soda, cinnamon, ginger, cloves, nutmeg and salt and stir to combine, scraping down the sides to be sure all the flour is incorporated.
Break off walnut-sized pieces of dough and roll into balls. Roll the balls in the bowl of sugar to coat and arrange on the baking sheets, spacing them about 2 inches apart. Use the bottom of a drinking glass to press the cookies flat (dust the glass with flour as needed to prevent sticking).
Transfer the baking sheets to the oven and bake, rotating the sheets once midway through cooking, until the cookies are just beginning to turn golden at the edges, 10 to 12 minutes. Remove from oven and transfer to a wire rack to cool.
