- MOLASSES-GINGER COOKIES -

I had many requests for the molasses-ginger cookie recipe, so here it is. This seemed an easier way to pass it on rather than individually. I do not remember which of Millie's magazines it was in, just know it was meant to be shared.

Molasses-Ginger Cookie Recipe

Hands-on time: 20 minutes

Total time: 45 minutes

Makes: 16

(Personal note: make a double batch. The cookie dough balls can be frozen and then baked at a later time when you just have to have a fresh baked cookie.)

2 cups all-purpose flour, spooned and leveled

1 1/2 tsp ground cinnamon

1 tsp ground ginger

3/4 tsp baking soda

1/2 tsp ground cloves

1/2 tsp fine sea salt or table salt

1/4 tsp ground nutmeg

1/4 tsp ground black pepper

1/2 cup butter (at room temperature)

1/2 cup lightly packed dark brown sugar

1/4 cup granulated sugar

1 large egg yolk

1 tsp vanilla extract

1/2 cup molasses

1/2 cup turbinado or some other coarse sugar

(for rolling)

- Heat oven to 350 degrees. line 2 baking sheets with parchment paper. Whisk together the flour, cinnamon, ginger, baking soda, cloves, salt, nutmeg and pepper in a large bowl; set aside

- In a separate bowl, beat the butter, brown sugar, and granulated sugar with an electric mixer on medium-high until light and fluffy, 2-3 minutes. Beat in the egg yolk, vanilla and molasses until combined

- Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined (do not over mix)

- Place the turbinado sugar on a plate. Shape the dough into 16 balls (about 2 1/2 tablespoons each) Roll the balls in the sugar to coat.

- Place the balls 3 inches apart on the prepared baking sheets. Bake, rotating the sheets halfway through, for about 10 minutes. (The cookies will be set but will look very soft and under baked.) Let cool slightly on the sheets, then transfer to a wire rack to cool completely.

Eat!

The recipe showed using chocolate ice cream and two cookies to make an ice cream sandwich. As I mentioned, we used sea salt caramel gelato with just one cookie and it was almost too good to eat. We did though!!!

We used a medium size scoop to shape the balls which made 13 cookies.

We also added 1 minute to the baking time because of the larger size.

When you bake a frozen cookie dough ball start with the 10 minute bake time and add more time as needed.

Since there are no cookies available to take a picture of, I have again added more flower pictures from High-Hand Nursery in Loomis.