Ingredients:
- 1/2 cup butter, melted and cooled
- 1/2 cup dark brown sugar, packed
- 1/3 cup dark molasses
- 1 beaten egg
- 2 cups flour
- 2 tsp baking soda
- 1 tsp ground cinnamon
- 1 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 1/2 cup white sugar (for rolling)
Directions:
- Preheat oven to 350.
- Lightly grease or line 2 cookie sheets with parchment paper. (I prefer the parchment paper method.)
- In a small bowl, combine butter, brown sugar and molasses.
- Add the egg and mix well and set aside.
- In a large bowl, combine flour, baking soda, ginger, cinnamon, cloves and salt.
- Add the molasses mixture to the flour mixture. Mix until combined, Dough will be soft.
- Divide dough into 36 pieces. I use a round 1 tablespoon measuring spoon to get even sizes.
- Roll each piece into a ball and roll in the white sugar.
- Place the balls two inches apart on the cookie sheets.
- Bake 8 to 10 minutes. (Check at 8 minutes. Tops should be cracking but not browning.)
TIP: To keep the cookies soft and chewy, remove from the cookie sheet after a minute and place directly in a lidded container. This will keep the cookies moist. If you cool them on a rack, they will loose the moisture and dry out.
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