Soft & Chewy Ginger Molasses Cookies

These are some of my absolute favorite cookies. I love them so much, I never feel guilty eating them for breakfast...lunch...or dinner.

Soft & Chewy Ginger Molasses Cookies

3/4 cup butter, softened

1  cup brown sugar

1/4 cup molasses

1 egg

1/2 tsp. salt

1 tsp. ginger

1 tsp. ground cloves

1 tsp. cinnamon

2 tsp. baking soda

2 1/4 flour (sometimes I add an extra 1/4 cup if the dough is too sticky)

1 cup granulated sugar, reserved for rolling dough balls

Cream butter and brown sugar together. Add molasses. Add egg and beat till fluffy. Add salt and spices, blend. Add baking soda and flour, mix. Add more flour if needed (the dough should not be dry or tough, but you should be able to roll the dough easily in your hand without it sticking terribly). Then roll in to balls about an inch in diameter, then roll them in the granulated sugar. I usually double this recipe and still get great results.

Bake 375 degrees for about 8 minutes, or so.

These cookies are exceptionally good when they are NOT overcooked. I know with a dark molasses cookie it can be hard to tell if they are done from color alone. So I always look to make sure that the centers are not doughy and that the tops of the cookies have begun to look something like this picture.

Place the warm cookies on a cooling rack, and cool. One bit of advice, I have found that chewy deliciousness of these cookies increase greatly if when they are completely cool, you store them in an airtight tupperware or plastic bag overnight. If you are anything like me, not eating a cookie right after you bake it can be near unbearable. But trust me, it is worth the wait! 

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