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Ingredients
| salted butter: 1/4 cup (melted) |
| granulated sugar: 1/2 cup |
| light brown sugar (packed): 1/4 cup |
| eggs: 1 |
| molasses: 1/4 cup |
| soup - tomato: 1/3 cup |
| all-purpose flour (unsifted): 2 cups |
| baking soda: 1 Tbl |
| salt: 1/2 tsp |
| ground cinnamon: 1 tsp |
| ground cloves: 1/2 tsp |
| ground ginger: 1/2 tsp |
| granulated sugar: 1/2 cup |
Lycopene Muffin Tops
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
70 min -
Servings
18 serving(s)
Tags
- In a medium bowl, mix together the melted butter, sugar, and egg until smooth. Stir in the molasses and soup. Combine the flour, baking soda, salt, cinnamon, cloves, and ginger; blend into the molasses mixture. Cover, and chill dough for 1 hour.
- Preheat oven to 375 degrees F (190 degrees C). Roll dough into 2 1/2 tablespoon sizes, and roll them in the remaining white sugar. Place cookies 2 inches apart onto ungreased baking sheets.
- Bake for 10-12 minutes in the preheated oven, until tops spring back lightly when pressed. Cool on pan for 3 minutes, then on wire racks.