These small, dense spice biscuits are tantalizing when dipped in coffee, or great on their own. This is the traditional version with molasses.
I made these for my dad for Christmas, as I remember him eating a stale, pre-packaged version when I was growing up. I hated them, but my practice batch disappeared quickly. I substituted the brown sugar for a less sugar brown sugar blend and doubled the spices on the second batch to make them a little more potent. So far, everyone who has tried them has asked for the recipe. Thanks! (The molasses and rolling in powdered sugar are essential in this cookie.) - 21 Dec 2006 (Review from Allrecipes USA and Canada)
To be fair, I used black pepper instead of white, and ended up using a bit more ginger that called for (more spilled out of the jar), but I compensated with extra cinnamon and these turned out well. They will be very soft when taken out of the oven at the proper time, and are better after sitting for several days. And definitely roll them in powdered sugar after they cool! - 28 Dec 2009 (Review from Allrecipes USA and Canada)
Excellent; easy to make; after baking, roll in powdered sugard. - 25 Dec 2004 (Review from Allrecipes USA and Canada)