Makes 2 ½ dozen
I love the smell of my kitchen when I am baking these cookies. Once the Fall comes I’m driven to baking them. My 3 sons took an art class when they were toddlers and part of the class included baking cookies. This was a recipe that the teacher shared with us. It’s a classic Molasses Cookie that has a soft chewy center. Some people call them ginger snaps but I prefer to call these Molasses as they come out a dark brown color.
Preheat oven 350 degree
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon each ginger, ground cloves, cinnamon*
1 ½ sticks of sweet unsalted butter
1 cup granulated sugar(plus extra for rolling)
1/4 cup molasses
1 beaten egg
In one bowl add your flour, baking soda, spices. (You can put them through a sifter- I don’t always).
In a larger bowl cream your sugar and butter. Add molasses and beaten egg.
Add your dry ingredients to your butter mixture.
Roll into small balls, about a large tablespoon full at a time.
Optional: Roll the balls into a pie plate with granulated sugar. (As the years go by I have started to exclude this step – less sugar in our diets is better – and they are still delicious without the extra sugar).
Place 2” apart on cookie sheets with parchment paper. (This saves dishes).
Bake 8-10 minutes.
*If you really like the taste of ginger – just add a little more. Make these the way your family likes them. Some kids like more cinnamon and less ginger. Experiment!