Prep time
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In her wonderful book, Ms. Klivans calls for oversized cookies, but I like them just as well cooked on the small side -- the perfect accompaniment to a cup of Chai.
Recipe type: cookie
Serves: 14 large cookies
  • 2¼ C. unbleached all-purpose flour
  • 2 tsp. baking soda
  • ¼ tsp. salt
  • 1 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • ½ tsp. ground clove
  • ¾ C. (1½ sticks) unsalted butter, at room temperature
  • 1 C. packed light brown sugar
  • 1 large egg
  • ¼ C. molasses
  • about ¼ C. granulated sugar
  1. Position a rack in the middle of the oven. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
  2. Sift the flour, baking soda, salt, cinammon, ginger and cloves into a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the butter and brown sugar until smoothly blended, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the egg and molasses and mix until blended and an even light brown color, about 1 minute. ON low speed, add the flour mixture, mixing just to incorporate it.
  3. Spread the granulated sugar on a large piece of wax or parchment paper. Roll ¼ cup of dought between the palms of your hands into a 2 inch ball, roll the ball in the sugar, and place on one of he prepared bakings sheets. Continue making cookies, speaching them 2 inches apart.
  4. Bake the cookies one sheet at a time until the tops feel firm but they are still soft in the center and there are several large cracks on top, about 14 minutes. Cool the cookies on the bakings sheets for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
  5. The cookies can be stored in a tightly covered container tat room temperature for up to 4 days.
Recipe by Portland Sampler at