Ingredients
2
tablespoons sugar
3/4
teaspoon ground cinnamon
3/4
teaspoon ground ginger
1/2
teaspoon ground cloves
1
roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
1/3
cup all-purpose flour
3
tablespoons dark molasses
Preparation
Heat oven to 350°F. In small bowl, stir sugar, 1/4 teaspoon each of the cinnamon, ginger and cloves until well mixed. Set aside.
In large bowl, break up cookie dough. Stir or knead in flour, molasses, remaining 1/2 teaspoon each of the ginger and cinnamon and 1/4 teaspoon cloves until well mixed. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Shape dough into 20 (1 1/2- inch) balls; roll each ball in sugar and spice mixture. Place 1 inch apart on ungreased cookie sheets.
Bake 11 to 13 minutes or until edges are set (cookies will be soft in the center). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store covered in airtight container at room temperature up to 1 week.
