Do you like this photo? I’m not sure I do, but it’s all I’ve got. Count those cookies. There are four in this picture. There were more this morning. Now there are none. So we’re going to have to live with this photo because, well, I’m sure a picture of four cookies is better than a picture of none. I meant to check these photos out and then go take some more if need be, but the “just one nibble” turned into a mini cookie feast. Now my belly hurts, but that’s a small price to pay. These cookies are just that good.
They have a perfect mix of chewy centre and crispy outside, with the in-your-face bite of blackstrap molasses (go ahead and substitute fancy molasses if you want to) backed up by cinnamon and ginger. I can never eat just one. That’s why I make them in small batches. If you’re like me, you might want to halve this recipe. Or if you’re really worried, just don’t make them at all. They’ll hook you, I swear.
3/4 cup butter (softened) or margarine
1 cup sugar
1/4 cup molasses
2 cups sifted flour
1 tsp. ginger
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
Preheat oven to 350.
Cream together the butter and the sugar. Add the egg and molasses and stir well.
In a separate bowl, sift together the dry ingredients before adding them to the wet ingredients. Again, stir well. The dough will be relatively soft and sticky.
Form small balls of dough and roll them in sugar before placing them (far apart, as these cookies spread) on an ungreased or parchment-lined baking sheet. Bake for 12-15 minutes.