Ingredients Weight Measure
Unsalted butter, softened 1-1/2 cups
Granulated sugar, divided 2 cups + as needed
Eggs, large 2 ea.
Unsulphured molasses 1/3 cup
TABASCO® brand Original Red Sauce 2-3 Tbsp.
Ginger, powdered 1 Tbsp.
Cinnamon 2 tsp.
All-purpose flour 4 cups
Cocoa powder 2 Tbsp.
Baking soda 4 tsp.
Salt 1/2 tsp.


  1. In mixer with paddle attachment, cream butter and sugar for 3 minutes.
  2. Add eggs. Mix for 30 seconds on low speed.
  3. Add molasses and TABASCO® Sauce.
  4. Mix for 10 seconds on low speed.
  5. Scrape down sides of mixer and mix for another 10 seconds.
  6. In separate bowl, sift dry ingredients.
  7. Slowly add dry ingredients to mixer and blend on lowest speed just until flour is incorporated.
  8. Refrigerate cookie dough several hours until well chilled.
  9. Roll cookie dough into 1" balls.
  10. Roll cookie balls in an extra plate of granulated sugar.
  11. Space cookies 2" apart on a cookie sheet.
  12. Bake at 325°F about 13 minutes until cookies puff and flatten out.
  13. Cool 10 minutes before removing from cookie sheet.

Yield: 4 dozen