An earlier version of this story misstated the origins of this recipe.

Makes 3 dozen

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Hard, chewy, not too sweet, and loaded with flavor, these molasses-clove cookies come from Milton native Suzanne Lombardi, one of the three founders of Dancing Deer Baking Co. When Lombardi left and founded Tiny Trapeze Confections, she made this version of the molasses cookie at home. Lombardi, a former food stylist for the Boston Globe, owns The Plate, a breakfast and lunch spot in Milton. Measure the oil first, and use that cup to measure the molasses so it won’t stick to the cup.

cups flour
½ teaspoon salt
1 teaspoon baking soda
1 tablespoon ground cinnamon
teaspoons ground cloves
1 cup sugar
¾ cup canola oil
cup molasses
1 egg
Extra sugar (for sprinkling)

1. Set the oven at 350 degrees. Line 2 baking sheets with parchment paper.

2. In a bowl, whisk the flour, salt, baking soda, cinnamon, and cloves to blend them.

3. In an electric mixer with the paddle attachment, if you have one, or the whisk, beat the sugar, oil, and molasses for 3 minutes on medium-low speed.

4. With the mixer running, add the egg and beat 1 minute more. Turn the mixer to its lowest setting and blend in the flour mixture in four additions, letting each one mix thoroughly before adding the next. Let the final dough mix for a few seconds on medium-high speed to finish the dough.

5. Spoon the cookies into walnut-size balls on the baking sheet, setting them 2 inches apart. Sprinkle with extra sugar.

6. Bake the cookies for 12 to 14 minutes or until the tops are cracked. Remove from the oven and slide the cookies on their parchment paper onto wire racks. Cool completely. Store in an airtight container.  Adapted from Suzanne Lombardi