Ingredients & Directions

1 cup sugar
¾ cup butter, softened
1 egg
3 tablespoons molasses
2 cups flour
1 teaspoon baking soda
½ teaspoon salt
1½ teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
sugar for rolling
1½ cups powdered sugar
1½ tablespoons water
1½ teaspoons lemon juice
Preheat oven to 350°F. In a bowl, cream 1 cup sugar with butter for 3 minutes or until light and fluffy. Mix in egg and molasses. In a separate medium bowl, stir together flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Add dry ingredients to creamed mixture and blend well. Fill a shallow bowl with sugar. Break off walnut-size pieces and roll into balls. Roll balls in sugar and arrange on greased baking sheets. Bake 10 minutes or until golden brown. Transfer cookies to racks for cooling.
Meanwhile, make glaze. Combine sugar with water and stir until smooth. Stir in lemon juice. Drizzle glaze over cookies, or dip half of cookie in glaze.
Yields: 40 cookies.
Recipe adapted from Colorado Classique