Makes 5 dozen cookies

Notes: Store airtight at room temperature up to 3 days or freeze for longer storage.

How to Make It

Step 1

Mix flour, baking soda, ginger, cinnamon, mustard, pepper, cardamom, cloves, and salt.

Step 2

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.

Step 3

Add flour mixture. Beat on low speed to blend, then on medium speed until well mixed.

Step 4

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.

Step 5

Shape dough into 1-inch balls. Roll to coat with granulated sugar, and set at least 2 inches apart on buttered baking sheets.

Step 6

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.).

Step 7

Cool on pan about 5 minutes, then transfer cookies to racks to cool. Serve, or store airtight.

Step 8

Nutritional analysis per cookie.

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