I love to bite into a cookie and have it bite me back, spice-wise! These soft, chewy molasses cookies are easy to mix ahead and then chill until you have time to bake.

3/4 C. butter
1 C. sugar
1 egg
1/4 C. molasses
2 C. flour
2 tsp. baking soda
1 T. cinnamon
1/2 tsp. ground cloves
1 tsp. ginger
extra sugar

Cream the butter and sugar, then add the egg and molasses. Mix in the dry ingredients and spices until well blended, wrap the dough in wax paper, and chill until you’re ready to bake. Preheat the oven to 375º. Roll the dough into 1¼ -inch balls and then roll in sugar. Place 2” apart on the cookie sheet and bake for about 10 minutes for a soft cookie, slightly longer for a crisp cookie. Makes about 3 1/2 dozen.

Kitchen Hint: for a sophisticated presentation, I like to roll one edge of a cooled cookie in melted white chocolate and then quickly roll it in raw sugar or holly-berry jimmies. Let dry on wax paper.

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