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Ginger cookies
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| Ginger Spice Cookies | |
| ¾ cup | unsalted butter |
| 1 cup | sugar |
| 1 | egg |
| ¼ cup | molasses, (plus a smidge extra so it overflows for a few seconds) |
| 2 cups | all-purpose flour |
| 2 teaspoons | baking soda |
| 3 heaping teaspoons | cinnamon |
| 2 heaping teaspoons | ginger |
| ½ heaping teaspoon | cloves |
| ½ teaspoon | salt |
Cream butter and sugar in an electric mixer, then add egg and molasses and mix together. Sift flour, baking soda, cinnamon, ginger, cloves and salt in a separate bowl, then add slowly to butter/sugar mixture. Mix until just combined.
Roll dough into tablespoon-sized balls, roll in sugar, and place on a parchment-lined cookie sheet (about 1 ½ inches apart). Bake for 10 to 12 minutes at 350 degrees, until firm on the outside but still soft on the inside (they actually should still look a little underdone when you take them out, which makes for that perfect crunch on the outside and soft chewiness on the inside).
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