Wednesday, August 9, 2017


These cookies were my daughter's favorite when she was growing up. It came from an old Colonial recipe for ginger cookies. I added less ginger and more butter. They are chewy and scrumptious.

1 cup (2 sticks) unsalted butter
1 cup granulated sugar
¼ cup unsulphured molasses
1 large egg
2 cups all-purpose flour, divided
½ t ground cloves
½ t ground ginger
1 t ground cinnamon
¼ t ground nutmeg
½ t salt
½ t baking soda

Preheat oven to 350 degrees F.

Melt butter and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, mix together the sugar and molasses.
Mix in the egg and 1 cup of the flour.
Add the melted butter and slowly mix in.
Add the rest of the flour, cloves, ginger, cinnamon, nutmeg, salt, and baking soda.
Mix until completely combined.

Drop tablespoons of cookie batter onto a greased baking sheet.
You can also use a small ice cream scoop.
Leave 3 inches of space between cookies.

Bake until cookies start to darken, 8 to 9 minutes. 
Transfer cookies to a wire rack while still soft.

Makes 3 dozen cookies.