It's back to college for Matt. We didn't expect to see him this weekend but he needs to pick some things up from home so I'll have these chewy, delicious cookies waiting for him -- his favorites! Matt is not one of those guys with a sweet tooth, so it's a real compliment that he loves these cookies. We all do!
Matt's Ginger Molasses Cookies
1 1/2 sticks (12 T) butter, melted
1 C sugar
1/4 C good quality molasses
1 egg
2 1/2 C flour
1T ground ginger
1 t cinnamon
Dash cloves
Dash pepper
1/2 t salt
2t baking soda
Extra sugar (regular or turbinado) to coat
Preheat oven to 350 degrees.
Place melted butter, sugar and molasses in a mixing bowl and beat til creamy. Add egg and beat well.
Combine flour with spices, salt and baking soda and sift into butter mixture. Mix just to combine. Don't over mix.
If dough is too soft to roll into balls, refrigerate for about 30 minutes to 1 hour.
Roll tablespoon-sized balls of dough in sugar (turbinado gives a crispier coat than regular sugar) and place 2" apart on silpat or parchment paper-lined cookie sheet.
Bake 350 degrees for 8 - 10 minutes. Remove from oven while still soft. Let cool a bit on cookie sheet. Remove to cool on waxed paper.
Make ahead tip: You can freeze the dough in balls, separately on a cookie sheet, and then place in a ziploc bag for baking anytime you're ready. Place frozen cookies on sheet and bake in preheated oven for an extra minute or so.
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