Delicious bite-sized cookies are sure to make you feel luck or at least really happy.
Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup firmly packed brown sugar
- 1/4 cup molasses
- 1 large egg
- Granulated sugar (for coating cookies)
Instructions
- In a large mixing bowl, stir together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. In a separate large bowl, use a wooden spoon to cream the butter and brown sugar until smooth.
- Stir in the molasses and egg and mix until well blended. Gradually stir in the flour mixture until combined.
- Cover the dough and refrigerate it for at least 1 to 2 hours or until firm enough to roll into balls. Heat the oven to 375.
- Use a tiny spoon (we used one from a child's tea set) to scoop the dough out of the bowl, then roll it with your fingertips into balls that are about 1/2 inch in diameter. Roll the balls in a shallow bowl of granulated sugar.
- Place the balls on an ungreased baking sheet, leaving 2 inches between the cookies. Bake for 7 to 9 minutes or until the cookies are crinkled and set.
- Cool the cookies on the baking sheets for about 5 minutes. Using a metal spatula, transfer them to a wire rack to cool completely. Repeat until all the dough is used.
- The cookies can be stored in an airtight container in the freezer for up to 1 month and at room temperature for up to 1 week. Makes about 10 dozen Lucky Pennies.
- KIDS' STEPS: Kids can mix up the dough, shape it into balls, and roll the balls in sugar.
