These soft and chewy cookies are a must during the Christmas season, but we also like making (and eating) them throughout the rest of the year.

Yield: Makes 4 1/2 dozen.



  • 3/4 cup salted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1/4 cup molasses
  • 1 tsp vanilla
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp salt
  • Granulated Sugar


  1. Preheat oven to 375°F,
  2. Cream together butter and sugar. Beat in egg, molasses and vanilla.
  3. Combine flour, soda, cinnamon, ginger, cloves and salt. Add to creamed mixture, stir till combined.
  4. Shape dough into 1 inch balls. Roll balls in sugar and place 2 inches apart on greased cookie sheets.
  5. Bake for 8 - 10 minutes. Do not overbake. Remove from cookie sheets and cool cookies on racks.
  6. Store in an airtight container in a cool place. Cookies remain slightly chewy for up to 3 days. These cookies may be frozen for up to 2 months, but they will lose their chewy texture.
Nutritional analysis per cookie:

60 calories, 2.7 g fat, 0.6 g protein, 8.5 g carbohydrate, 0.2 g fibre, 67 mg sodium

*Ingredient not included in nutritional analysis.