Total:
30 min
Active:
10 min
Yield:
36 cookies
Level:
Easy
Total:
30 min
Active:
10 min
Yield:
36 cookies
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 350 degrees F. In medium bowl, combine the flour, baking soda, cinnamon, ginger, cloves and salt and set aside.

In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and brown sugar until light and fluffy. Beat in the egg and then the molasses. In thirds, gently mix in the flour mixture until just combined. 

Using an ice cream scoop, scoop out the cookie dough into 1-inch balls onto a sheet tray covered with turbinado sugar. Gently toss the cookies in the sugar, covering them completely. Place the sugar-coated dough balls on another sheet tray and gently squish a little. 

Bake for 9 to 10 minutes. Remove the cookies to a rack to cool. Store in an airtight container for up to 2 weeks. 

More from:

12 Days of Cookies

IDEAS YOU'LL LOVE

Shortbread Cookies

Recipe courtesy of Ina Garten

Gingerbread Cookies

Recipe courtesy of Alex Guarnaschelli

Daisy Shortbread Cookies

Recipe courtesy of Ina Garten

Chocolate Chunk Cookies

Recipe courtesy of Ree Drummond

Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Oatmeal Cookies

Recipe courtesy of Food Network Kitchen

Welsh Cookies

Recipe courtesy of Food Network Kitchen

Cookie Butter Three Ways

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking