Every year around this time, I feel like making ginger cookies. There’s something about the smell of spices and molasses that says Christmas. Normally I like my cookies short and crisp, much to the dismay of my kids who love them soft and chewy. I much prefer buttery shortbreads, oatmeal crunchies and nutty biscotti. But once a year I make an exception. I reach to the back of the cupboard and search for ginger and molasses. This year I was out of molasses.
It took me over four weeks to find a box of molasses in the market. Unbelievably they were sold out every time prior. Each time I’d walked up & down the baking aisle looking for them. I even searched the breakfast aisle looking beside the maple syrup and pancake mixes. No luck. On my last visit I eyed an empty shelf and peered at the label saying where they would be, if they were in stock. Finally, this week I found a stash, one of only three boxes remaining.
I baked a batch of ginger cookies today. Soft and spicy. Chewy and sweet. Yum.
Here’s the recipe. It makes about 32 cookies. I’m not exactly sure. Normally the kids eat them before I have a chance to count.
Chewy Ginger Cookies
3 tsp Ginger
1 tsp Cinnamon
1/4 tsp Cloves
1 tsp Baking Soda
Preheat oven to 350F & line cookie sheets with parchment paper
Mix together dry ingredients
Cream butter and sugar. Add egg and molasses. Add dry ingredients to cream butter mixture.
Form into balls and roll into sugar. Place on cookie sheets and flatten slightly. Bake for 10 minutes until just golden brown.