These drop cookies are terrific with a cup of coffee or tea—and easy for guests to eat while they play games. For the best flavor, make sure your spices are fresh; if they smell strong, they are good to use.
6.75 ounces all-purpose flour (about 1 1/2 cups)
1 1/2 teaspoons ground cinnamon
3/4 teaspoon baking soda
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon grated nutmeg
Dash of salt
6 tablespoons butter, softened
3/4 cup sugar, divided
3 tablespoons fat-free milk
3 tablespoons molasses
1 teaspoon vanilla extract
How to Make It
Preheat oven to 350°.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through salt), stirring with a whisk.
Combine butter and 1/4 cup sugar in a medium bowl, and beat with a mixer at medium speed until light and fluffy (about 3 minutes). Beat in 3 tablespoons milk, molasses, and vanilla extract. Add flour mixture to butter mixture, and beat on low speed until blended. Shape dough into a 6-inch disk. Cover and chill for 30 minutes.
Lightly coat hands with cooking spray. Shape dough into 30 balls (about 2 teaspoons each). Place remaining 1/2 cup sugar in a shallow bowl. Roll dough balls in sugar; place 2 inches apart on baking sheets coated with cooking spray. Flatten balls slightly with the bottom of a glass. Bake at 350° for 12 minutes or until lightly browned. Cool on pans 4 minutes. Remove cookies from pans; cool completely on wire racks.
Easy to make and people enjoyed it. My only variations were to use a half and half blend of butter and shortening because that's what I had on hand. Next time I will increase the spice amounts and maybe add a dash of black pepper. I like a very spicy spice cookie.
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