MOLASSES COOKIES

Makes 2 ½ dozen

I love the smell of my kitchen when I am baking these cookies.  Once the Fall comes I’m driven to baking them.  My 3 sons took an art class when they were toddlers and part of the class included baking cookies.  This was a recipe that the teacher shared with us.  It’s a classic Molasses Cookie that has a soft chewy center.  Some people call them ginger snaps but I prefer to call these Molasses as they come out a dark brown color. 

350 degree oven

Lightly butter cookie sheets

2 cups all purpose flour

2 teaspoons baking soda

1 teaspoon each ginger, ground cloves, cinnamon*

1 ½ sticks of sweet unsalted butter

1 cup granulated sugar  (plus extra for rolling)

1 beaten egg

In one bowl add your flour, baking soda, spices.  (Put them through a sifter).

In a larger bowl cream your sugar and butter.  Add molasses and beaten egg.

Add your dry ingredients to your butter mixture.

Roll into small balls, about a large tablespoon full at a time.

Shake the balls into a zip lock bag with granulated sugar.

Place 2” apart on lightly buttered cookie sheets.

Bake 8-10 minutes.

*If you really like the taste of ginger – just add a little more.  Make these the way your family likes them.  Some kids like more cinnamon and less ginger.  Experiment!