These spicy little morsels are addictive. Perfect with a cup of coffee or tea, they are de rigueur on my holiday baking roster, but they are a hit any time of year.
Yields approx 2 dozen small cookies
Ingredients
1 ⅓ cups dark rye flour
1 tsp baking soda
½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
¼ tsp sea salt
½ cup packed dark brown sugar
4 TB unsalted butter
2 TB molasses
1 large egg white
¼ cup granulated sugar (for rolling)
Procedure
Combine the rye flour with the baking soda, cinnamon, ginger, cloves, and salt in a bowl.
In a food processor, blitz the brown sugar with the butter, molasses, and egg white until blended.
Add the dry ingredients to the food processor and blitz until blended.
Press the mixture together into a ball, wrap in plastic or store in an air-tight container, and refrigerate for at least a few hours.
Preheat the oven to 375℉.
Divide the dough into equal pieces (about 24), then roll the pieces into balls in the palm of your hands.
Place the granulated sugar into a bowl. Roll them in the sugar.
Place the cookies on a parchment lined baking sheet.
Bake for 10 minutes, then remove to a wire rack to cool.
