As a general rule, I’m not a big fan of ginger-spiced foods. I always felt bad when a room mother would bring gingerbread cookies for a party and I would only manage to politely nibble on them.
But these molasses cookies are different. If I’m not careful, I can easily eat too many of them during the day. And The Mister, who is usually restrained, eats even more of them than I do!
This is a neatly typed out recipe that I found in my grandmother’s recipe box. My favorite part of the recipe is that it instructs us to “bake until done.”
Use parchment paper to line your cookie sheet. Trust me on this. You’ll be glad you did. Also, the cookies spread out as they bake so be careful not to make your dough drops too big.
- 1/2 cup butter or margarine
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 2 cups flour
- 1 1/2 teaspoons baking soda
- 1/4 cup molasses
- 1 teaspoon EACH ground cloves, ginger, and cinnamon
- Cream butter and sugar. Add egg and molasses and mix together.
- Combine flour, soda, and spices. Add to the molasses mixture. Mix well.
- Drop small amount of dough on parchment paper lined cookie sheet. Flatten with bottom of glass dipped in water.
- Bake in a 350ºF oven until done (about 12 minutes for a crisp on the outside but chewing inside cookie).
- Use parchment paper to line your cookie sheet. Trust me on this. You’ll be glad you did. Also, the cookies spread out as they bake so be careful not to make your dough drops too big.
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