Molasses-ginger cookies

  • Makes 15 to 18 cookies.
  • 10–15 minutes to make the dough, an hour to chill, 30 minutes to roll and bake.

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 butter-sugar-egg mixture.

  1. 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.

  2. 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.