Molasses-ginger cookies
These are big, soft, chewy cookies, not cakey like my usual gingerbread. Melting their butter gives them their texture.
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- [frac]3/4[/frac] cup butter, melted
- [frac]1/4[/frac] cup molasses
- 1 cup dark brown sugar
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Combine thoroughly in a medium bowl.
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- 1 egg + 1 egg yolk
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Beat in.
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- 2[frac]1/4[/frac] cups flour
- [frac]1/2[/frac] teaspoon salt
- 1 teaspoon baking soda
- 1–2 teaspoons ground ginger
- 1 teaspoon cinnamon
- [frac]1/2[/frac] teaspoon ground cloves
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Whisk together in a separate bowl, then stir into the butter-sugar-egg mixture.
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Chill the dough until it’s firm enough to handle.
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- white sugar for rolling
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Form scant [frac]1/4[/frac]-cup scoops of dough into rough balls. Roll in sugar and place on ungreased baking sheets.
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Bake at 350°F for 15–18 minutes until the edges are just set but the centers still quite soft. Let them cool on the sheets.