- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon dry mustard
- 1/2 teaspoon white pepper
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- About 3/4 cup (3/8 lb.) butter or margarine
- 1 cup firmly packed dark brown sugar
- 1 large egg
- 1/4 cup molasses
- 3 tablespoons granulated sugar
- calories 58
- caloriesfromfat 40 %
- protein 0.6 g
- fat 2.6 g
- satfat 1.5 g
- carbohydrate 8.4 g
- fiber 0.1 g
- sodium 79 mg
- cholesterol 10 mg
How to Make It
Mix flour, baking soda, ginger, cinnamon, mustard, pepper, cardamom, cloves, and salt.
In a large bowl, with a mixer on high speed, beat 3/4 cup butter with brown sugar until well blended. Add egg and molasses; beat until fluffy.
Add flour mixture. Beat on low speed to blend, then on medium speed until well mixed.
Divide dough in half, shape each half into a ball, wrap in plastic wrap, and pat into a flat cake. Freeze about 20 minutes, or chill 1 to 2 hours until firm.
Shape dough into 1-inch balls. Roll to coat with granulated sugar, and set at least 2 inches apart on buttered baking sheets.
Bake cookies in a 350° oven until slightly darker brown on the bottom, about 10 minutes (if using 1 oven, switch pan positions after 5 min.).
Cool on pan about 5 minutes, then transfer cookies to racks to cool. Serve, or store airtight.
Nutritional analysis per cookie.