Molassesginger cookies
These are big, soft, chewy cookies, not cakey like my usual gingerbread. Melting their butter gives them their texture.


 [frac]3/4[/frac] cup butter, melted
 [frac]1/4[/frac] cup molasses
 1 cup dark brown sugar

Combine thoroughly in a medium bowl.



 1 egg + 1 egg yolk

Beat in.



 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

Whisk together in a separate bowl, then stir into the buttersugaregg mixture.


Chill the dough until it’s firm enough to handle.


 white sugar for rolling

Form scant [frac]1/4[/frac]cup scoops of dough into rough balls. Roll in sugar and place on ungreased baking sheets.


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.