The Best Barley Flour Gingersnaps
1 cup packed dark brown sugar
3/4 cup butter, softened (use real butter for best flavor)
1 egg at room temperature
1/4 cup molasses
2 1/4 cups barley flour
1 1/2 tsp. ground ginger
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ground cloves
1/4 cup sugar (to roll cookie dough ball in)
2 dozen cookies
Beat brown sugar and butter until well blended. Beat in egg and molasses. Sift flour, then measure. Combine barley flour, ginger, baking soda, cinnamon, and cloves; gradually add to brown sugar mixture and mix well. Shape dough into balls. Roll in sugar. Place on baking sheet coated with cooking spray.
Bake for 8 minutes at 350 degrees.
Cool for 1 minute before removing from baking sheet.