I *love* anything molasses, so be ready to see a lot of recipes using it this season on the blog! 

Before you begin this recipe- note that you do need to chill the dough for an hour (I hate when recipes don’t note that at first, and then you get all excited about a recipe only to find out the time it needs)

Yields: Oakley dozen (12 but 11 if you have toddlers who eat the batter)

Ingredients

• 1/2 cup butter (1 stick), softened
• 1/4 cup brown sugar
• 3 TBSP dark molasses
• 1 egg
• 1 cup Kamut flour or 1 1/2 cup all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp ground ginger
• 1 tsp cinnamon
• 1/4 tsp cloves
• 1/4 tsp salt
• 1/4 cup granulated sugar (for rolling)

Directions

• In a bowl, combine butter and brown sugar and beat or stir until creamy
• Add remaining ingredients (minus granulated sugar)
• Cover the bowl with plastic wrap and chill in the fridge for an hour
• Once chilled, set the oven to 350
• Roll dough into 12 equal-sized balls and roll in sugar
• Bake for 10 – 12 minutes on a parchment-covered cookie sheet (I removed them at 4 minutes remaining to press them down with a mason jar to create the crinkle effect)
• Let cool for 5 minutes on the cookie sheet, and enjoy! 

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