This might be the best cookie I’ve ever sunk my teeth into. I tried it for the first time at my son’s nursery school (it’s a teacher favorite there) and have been addicted ever since. These cookies have a wonderful chewy, yet crispy texture and the strong flavors of ginger, cinnamon and molasses make it a great winter treat. This is a perfect holiday cookie.
Recipe from “Teacher Jinny”; published in Woman’s Day Magazine 12/25/90 issue and adapted from Country Tastes by Beatrice Ojakangas.
Makes 40 cookies.
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/8 teaspoon kosher salt
- 3/4 cup butter at room temperature
- 1 cup firmly packed brown sugar
- 1/4 cup light or dark molasses
- 1 large egg
- 1/4 – 1/2 cup granulated sugar
Mix flour, baking soda, cinnamon, ginger, cloves, and salt.
Beat butter and brown sugar in a large bowl with electric mixer until pale. Beat in molasses and egg (mixture will look curdled).
Gradually beat in flour mixture until blended. Cover and refrigerate for 1 hour or until firm enough to handle.
Heat oven to 350 degrees. Have cookie sheets ready.
Put granulated sugar into a small bowl. Shape tablespoonfuls of dough into 1 1/4 inch balls. Roll in sugar to coat. Place 1 1/2 inches apart on ungreased cookie sheets. Bake for 10-12 minutes until tops crack but cookies are still soft to the touch. Remove to wire rack and cool completely. Store airtight at room temperature for up to 3 weeks.
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