Ingredients
- 2 ¼ cups all-purpose flour
- 1 tablespoon ground cinnamon
- 2 teaspoons baking soda
- 2 teaspoons ground cloves
- 2 teaspoons ground ginger
- 1 teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon allspice
- ¼ teaspoon baking powder
- 1 cup butter, softened
- 1 ⅓ cups packed dark brown sugar
- ⅓ cup molasses
- 1 large egg
- ⅔ cup turbinado sugar
Directions
- In a medium bowl, stir together flour, cinnamon, baking soda, cloves, ginger, nutmeg, salt, allspice and baking powder. Set aside.
- With a stand mixer on medium, beat butter until creamy. Add brown sugar, molasses and egg, beating for 1 minute or until fluffy.
- Reduce speed to low. Gradually add flour mixture until thoroughly blended. Cover and refrigerate several hours or overnight.
- Line 2 cookie sheets with parchment paper.
- Heat oven to 350°F.
- Roll rounded tablespoons of dough into balls and roll in turbinado sugar. Arrange balls on parchment paper 2 inches apart.
- Bake 9 to 11 minutes or until cookies are lightly brown on edges. Cool on wire rack 2 minutes. Remove from parchment paper to wire rack and cool completely. Store in an airtight container.
Serves: 48
