2 1/4 c unbleached flour
2 t baking soda
1/4 t salt
1 t cinnamon
1 t ground ginger
1/2 t ground cloves
3/4 c unsalted butter at room temperature
1 c packed light brown sugar
1/4 c molasses
1/4 c granulated sugar
Preheat oven to 350 degrees. Line baking sheets with parchment.
Sift the flour, baking soda, salt, cinnamon, ginger and cloves into a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the butter and brown sugar till smooth. Add the egg and molasses and mix till blended, about 1 minute. On low speed, add the flour mixture, mixing just till the flour is incorporated.
Spread granulated sugar on a plate. Roll 1/4 c dough into 2" balls and roll in the sugar. Place the balls 2" apart on the prepared baking sheets.
Bake the cookies till firm but still soft in the center, about 14 minutes. Cool the cookies on the baking sheets for 5 minutes, then remove the cookies to a wire rack to cool.
Store tightly covered at room temperature for up to 4 days.
Time: 30 minutes Makes: 14
I have never been a big molasses/ginger fan, but these cookies have converted me. They taste even better the next day. You can make smaller cookies, just shorten the baking time. This recipe came from Big Fat Cookies by Elinor Klivans.