These molasses ginger cookies might just knock your socks off!
This year, I participated in the The great food blogger cookie swap. It was pretty awesome! In case you don't know about the cookie swap, what the basic idea of it is to make and send 3 dozen cookies to 3 other food bloggers that you are "matched" with. Then, 3 other food bloggers make and send a dozen cookies to you! And best of all, the cookie swap raises money for Cookies For Kids Cancer. It's pretty amazing!
I got the recipe for these from my neighbor, and it's quickly become one of my favs!!
They are soft cookies bursting with molasses and spice flavor. Best of all, they stay fresh for at least a week, which is a major plus. They come together in a snap, and require no chilling time, making them a perfect last minute holiday dessert.
Yield: 24 large cookies
Recipe adapted from the Silver Palate Cookbook
12 tablespoons butter
1 cup granulated sugar
1/4 cup molasses
1 3/4 cups all purpose flour
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1. Preheat oven to 350 degrees Farenhight
2. Melt butter, add sugar and molasses, and mix thoroughly. Lightly beat egg and add to butter mixture, blending well.
3. Whisk flour together with spices, salt, and baking soda, and add to first mixture. Combine, making sure not to overmix. The batter will be wet.
4. Drop tablespoons of batter onto parchment lined cookie sheets. Make sure to leave at least 3 inches of space between the cookies, as they will spread during baking.
5. Bake until cookies begin to darken, 8-10 minutes. Cookies will still apper soft.
Let cool COMPLETLY before moving to a wire rack.