These cookies are so perfect for winter. They are chewy, warm and spicy; amazing for a snow day.
My husband and I ate these warm out of the oven, with a bowl of vanilla ice cream. Holy cow, that combo was one of the best things I ever made. You have to try it.
Molasses Spice Cookies, from Great Cookies by Carole Walter
1 ½ sticks unsalted butter
2 cups all purpose flour, spooned in and leveled
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
¾ tsp salt
½ tsp cloves (I used nutmeg)
2 cups sugar, divided
¼ cup molasses
1 large egg
Melt the butter in a 3 quart saucepan. The dough will be mixed by hand in this pan. Cool to tepid.
Strain together 3 times the flour, baking soda, cinnamon, ginger, salt, and cloves (or nutmeg). Set aside.
Using a wooden spoon, stir 1 and ½ cups sugar, molasses, and egg into the butter, mixing until smooth. Add the dry ingredients in two parts and blend well. Cover with wax paper and chill for an hour.
Position shelves in upper and lower third of oven. Preheat to 375. Lightly butter cookie sheets.
Shape dough into 1 inch balls by rolling between the palms of your hand. Place the remaining ½ cup sugar in a shallow dish and roll each ball in it. Flatten ball slightly and arrange 2 inches apart on cookie sheets.
I like to chill cookies for 10 minutes in the fridge before I bake.
Bake for 8-10 minutes, until tops begin to crack. Toward the end of baking time, rotate the pans from top to bottom and front to back. Remove from oven, let stand 2-3 minutes, and then loosen with a spatula and cool on a rack.
Makes about 40 cookies. Will keep airtight for up to 2 weeks.