These cookies are DELICIOUS! I made them the other day, and they are almost all gone. I did not roll them in sugar, but instead made an icing of confectioners sugar and milk to top each cookie with like the ones you buy at the grocery store.
INGREDIENTS
3/4 cup butter, softened
1 cup sugar
1 egg
1/4 cup molasses
2 1/4 cups flour
2 tsp. ground ginger
1 tsp. baking soda
3/4 tsp. ground cinnamon
1/2 tsp. ground cloves
Sugar
DIRECTIONS
- Cream butter, 1 cup sugar, egg and molasses until well blended. Stir in flour, ginger, baking soda and cinnamon. Shape dough into 1 1/2" balls.
Roll balls in sugar. Place balls on un-greased cookie sheet (I put parchment paper down to prevent burning on the bottoms). Bake at 350°F for 10 minutes or until lightly browned and still puffed. Cool on cookie sheet for 2 minutes; remove to plate with wax paper to finish cooling. - IF YOU WANT THEM CRUNCHY: Store on a plate covered with aluminum foil.
- TO KEEP THEM CHEWY: After ten minutes of cooling, put them in a tupperware/gladware container lined with wax paper and keep the lid on. After a couple of days, if they get hard, put a piece of bread in with them. The cookies will retain the moisture from the bread and stay chewy.
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