Irresistible Ginger Pennies

Swapped at the 2011 Cookie Swap by Ed's lovely wife Vicky Bijur.

Irresistible Ginger Pennies

About This Recipe


  • 1 ½ cups bleached all-purpose flour
  • ¾ teaspoon ground ginger
  • ¾ teaspoon cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup packed light brown sugar
  • 1 large egg
  • ¼ cup Grandma’s unsulphured molasses (use greased liquid measuring cup)
  • 12 tablespoons unsalted softened butter


  1. 1

    Put racks in upper and lower thirds of oven. Preheat oven to 325 degrees.

  2. 2

    Sift together flour, ginger, cinnamon, cloves, baking soda and salt.  Whisk to mix evenly.

  3. 3

    In separate bowl cream together brown sugar, egg, molasses and butter.  Beat in flour mixture until well blended.

  4. 4

    Scrape mixture into reclosable plastic freezer bag, close it and cut off a small piece of one lower corner.  Pipe small dots of batter – each about 1/8 tsp (1/2 inch mound) -- onto nonstick, lightly greased cookie sheets about 1 inch apart -- the small peaks will flatten as the cookies bake.

  5. 5

    Bake for about 5 minutes, or until browned.  Rotate sheets top to bottom and back to front about halfway through the baking period.

  6. 6

    Cool cookies on the sheets for about 3 minutes, then slide them off onto wire racks to cool and crisp.  Keep them separate until they are completely cool. Store in airtight container at room temperature; they will keep for several months!


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