3/4 cup (1 1/2 sticks) Big Y butter

1 cup white sugar

1 teaspoon Big Y baking soda

1/2 teaspoon Big Y salt

3/4 teaspoon ground allspice

1 1/4 teaspoons Big Y cinnamon

1/2 teaspoon ground ginger

1/4 cup molasses

1 large Big Y egg

2 cups King Arthur 100% organic whole wheat flour (traditional or white whole wheat)

1. In a medium-size bowl, beat together the butter, sugar, baking soda, salt and spices until smooth.



2. Beat in the molasses, then the egg, scraping the sides and bottom of the bowl.



3. Beat in the flour.



4. Refrigerate the dough, covered, for 30 minutes (or overnight).



5. Preheat the oven to 350F.



6. Lightly grease (or line with parchment paper) two baking sheets.



7. Remove the dough from the refrigerator and drop the dough by teaspoonfuls onto the prepared baking sheets.



8. Bake the cookies for 11 to 12 minutes, reversing the pans midway through (top to bottom, bottom to top), until the cookies have flattened out and started to brown.



9. Remove cookies from the oven and transfer them to a rack to cool.