My family loves these cookies! They are spicy, moist, chewy – just perfect for Rosh Hashanah or the Christmas holidays. The secret is chilling the dough. Try a batch today!
In mixer blend until fluffy:
12 Tablespoons soft unsalted butter
(1 and 1/2 sticks)
1 cup brown sugar, firmly packed
Add in and mix well:
1/4 cup dark molasses
1 3/4 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2 teaspoons ground ginger
Using electric mixer, whip dry ingredients into molasses mixture until well blended. Cover and chill for at least one hour, or as long as overnight. Roll dough into walnut-size (1 Tablespoon) balls, then:
Roll to coat in:
Place 2 inches apart on oiled or parchment-lined cookie sheets. Bake at 350° for 11-12 minutes. Cookies should be cracked on top but still soft. Allow to rest on cookie sheet for one minute, then remove to wire racks to cool.
NOTES: It is possible to make the cookie dough ahead. The rolled and sugar-coated dough balls will keep for a day or two in the refrigerator, or frozen and well-wrapped for a month. Just pop the frozen dough out of the fridge or freezer and bake as directed – no need to thaw. Great for taking along in the RV freezer.
Makes 3 dozen.