This recipe is adapted from a recipe in a friends and family cookbook that we put together about twenty years ago! Jack and I were living in Chicago. My sister-in-law from Minneapolis and I collaborated on it long distance! It was a blast...we should do another, one of these days.
So what did I change? Well, the original recipe called for vegetable shortening and white sugar. I changed it to unsalted butter and light brown sugar (but less of it) and salt.
These cookies aren't a crisp cookie. They're firm but moist...a little chewy. And buttery.
What you need:
3/4 cup unsalted butter (1-1/2 sticks)
3/4 cup light brown sugar (that's what I used but you could use dark brown, of course)
1 large egg
1/4 cup molasses
2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
What you do:
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
Place the softened butter in a large bowl...
...and beat for 30 seconds or so.
Add the egg and molasses and mix well.
Add the brown sugar...
...and mix well.
Add the dry ingredients (flour, soda, salt, spices)...
...and mix thoroughly.
Chill dough until easy to handle. Form into balls and dip in sugar. Place on prepared cookie sheet.
Bake for 8 to 10 minutes. Today I baked them for 9 minutes. Don't over bake.
They may need to sit on the cookie sheet for a few minutes before transferring to a cooling rack.
You are forgiven if you snitch a couple of warm cookies but if they fall apart, don't say I didn't warn you.
Lovely with a glass of cold milk (except if you're lactose intolerant, like me). On the other hand, these cookies are surprisingly good with a glass of wine, as well. Something bold and red. Your choice.