Sunday, August 2, 2009

Sugar and Spice Cookies

Making Snickerdoodles made me realize this recipe would freeze well too. These cookies have never failed. So buttery and flavorful.

They also make an EXCELLENT graham cracker style pie crust. Last time I made them, one of the batches was overcooked so I froze them, then made a pie crust for a key lime pie. Yum.



Sugar and Spice Cookies

3/4 C butter
1 C sugar
1 egg
1/4 C molasses
2 C flour
2 t baking soda
1 t cinnamon
1/4 t ginger

cinnamon sugar (I often end up doubling)
1 T sugar
1 t cinnamon

Cream butter and sugar. Cream in egg and molasses. Mix dry ingredients in a separate bowl, add to creamed mixture. Roll into balls and roll in cinnamon sugar mixture. Bake on ungreased pan, 7-10 minutes @ 350 degrees.

Picture from Simply Recipes.

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