These little cookies are my grandmother's specialty. Perfect to keep in the freezer for later as well! I used to make these all the time with my grandmother, now I get a huge basket of them for every holiday and birthday!
In my grandmother's instructions, it tells you to sift some of the ingredients. It makes for a nicer batter, but I don't own a sifter and it's not particularly necessary, I used a whisk or a fork to turn and fluff the dry ingredients before adding.
Ingredients
- ⅛ cups white sugar: 1 piece (divided, or as needed)
- butter: 0.75 cup
- molasses: 4 Tbsp
- egg: 1 piece
- all-purpose flour: 2 cups
- baking soda: 3 tsp
- ground ginger: 2 tsp
- ½ teaspoons ground cinnamon: 1 piece (divided, or as needed)
- ground cloves: 1 tsp
- salt: 0.25 tsp
- ground nutmeg: 0.25 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets.
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Beat 1 cup sugar, butter, molasses, and egg together in a mixing bowl using an electric mixer.
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Sift flour, baking soda, ginger, 1 teaspoon cinnamon, cloves, salt, and nutmeg together in a bowl. Beat into butter mixture until combined.
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Combine 1/8 cup sugar and 1/2 teaspoon cinnamon in a shallow bowl. Roll cookie dough into 1-inch balls. Roll cookies in the sugar-cinnamon mixture to coat. Place on the prepared cookie sheet.
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Bake in the preheated oven until golden and edges are set, about 11 minutes. Remove from the oven and let cool at least 5 minutes before serving or storing.
