I don’t think hearty spices are just for the holiday season. I think gingerbread, pumpkin, nutmeg, and cinnamon should be enjoyed all year long! These were inspired by my Grandma Marjorie’s perfect “Grannysnap Cookies.” They have always been my favorite cookie. The perfect amount of spice, not to chewy not to hard, and goes splendidly with milk. I couldn’t find her originally recipe which must have some other secret than the recipe I came up with because these don’t quite compare with hers. But I still think these are the right blend of spices. They are still splendid with tea and would probably be equally as good with some lemon glaze icing if I wasn’t “lemoned-out” at the moment.
- 2 cups all-purpose flour (spooned and leveled)
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 teaspoons freshly grated ginger or ginger spread
- 1/2 teaspoon salt
- 1/2 cup granulated sugar- plus more for rolling the dough in
- 1/2 cup brown sugar, loosely packed
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 large egg
- 1/4 cup molasses
- Preheat oven to 350 degrees.
- In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, ginger and salt.
- With a mixer, beat butter and sugar until combined.
- Beat in egg and then molasses
- Gradually mix in dry ingredients until a dough forms.
- Pinch off and roll dough into balls about 1 Tbs. in size
- Roll balls in reserved sugar to coat.
- Arrange balls on baking sheets- 2-3 inches apart. Bake until edges of cookies are just firm, 10 to 15 minutes Cool 1 minute on baking sheets; transfer to racks to cool completely.