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Tuesday, March 1, 2011

Dusty Millers

This cookie recipe was in an old Watkins Cookie Book.  They really taste a lot like a ginger snap.  They are especially good right after they're baked and still warm.  Mmmmm!  I played around with the recipe as usual.  I'm not a huge fan of shortening so I substituted butter, and this time I subbed 1/2 C. whole wheat flour for part of the white.  They're good either way, but the whole wheat makes them a little chewier and a step closer to a healthier choice. :-)

Dusty Millers

3/4 C. butter
1 C. sugar
1 large egg
1/4 C. molasses
2 1/4 C. flour (or sub in 1/2 C. whole wheat and another 2 T. white flour)
2 1/2 tsp. baking soda
1 tsp. ginger
1 tsp. cinnamon
cinnamon sugar

Cream butter and sugar.  Mix in egg and molasses.  Scrape the sides of the bowl.  Add flour, baking soda, ginger and cinnamon.  Mix well.   Roll into teaspoon sized balls, roll in cinnamon sugar and flatten with the bottom of a glass.  Bake at 350 for 8-9 minutes.   Remove from cookie sheets immediately and cool on rack.



  1. What a GREAT!!! cookie. I love cookies made with molasses and ginger. I really need to make these with my grand-daughters. We have tea parties outside when the weather get warmer. I think they will enjoy these with tea. I know I will!!!
    I'm a new follower, come by and visit. I love visitors!!!

  2. These sound so fun and yummy I am a new follower and I love your blog.

    Check out my food blog