Grandma always had these cookies in a Tupperware Ham Saver located conveniently at my level, in the lowest kitchen cabinets (you rule grandma!). I would stealthfully acquire the cookies, grab my red plastic cowboy boot cup, which I still have, and fill it with ice cold milk.
Nothing like living on the farm, chowing down on cookies from the range (stove), and indulging in moo juice from the herd. The only thing that could have been better for this cowboy, is if I could have figured out how to stop my holster from slipping down on my footy pajamas.
Makes 4 dozen 2 ½ inch cookies.
Ready
- ¾ cup butter, room temp
- 1 cup brown sugar, packed
- 1 egg
- ¼ cup molasses
- 2 ¼ cups sifted flour
- 2 tsp baking soda
- ¼ tsp salt
- ½ tsp cloves
- 1 tsp cinnamon
- 1 tsp ginger
- Extra sugar for dippin’
Set
- Mixer with paddle
- Spatula
- Measuring spoons and cup
- Sifter
- Baking sheets (covered with parchment or silicone mat)
Go
- Prewarm oven to 350°F.
- Cream together the butter and brown sugar.
- Mix the egg and molasses with creamed butter and sugar.
- Sift together the flower, baking soda, salt, cloves, cinnamon and ginger and then stir into the wet mixture.
- Chill dough (15-20 minutes). Dough will keep several days.
- Roll into balls the size of walnuts.
- Dip tops in sugar.
- Place sugar side up on cookie sheet
- Sprinkle each cookie with 2 or 3 drops of water to produce a crackled surface.
- Bake approx. 10 to 12 minutes at 350°F.
What you should know
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