These cookies are super quick to make. They bake up large, flat and chewy, which is just how they should be in my humble opinion.
12 Tablespoons Butter (Melted)
1 Cup Sugar
1/4 Cup Molasses
1 Egg (Lightly Beaten)
1 3/4 Unbleached Flour (Sifted)
1/2 Teaspoon Ground Cloves
1//2 Teaspoon Ground Ginger
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Baking Soda
Preheat oven to 350 degrees.
Place sheet of parchment paper on large-size baking sheet. Set aside.
In large-size bowl add melted butter, sugar, and molasses. Mix thoroughly. Add lightly beaten egg to butter mixture. Combine well.
In large-size bowl combine sifted flour with, closes, ginger, cinnamon, kosher salt, and baking soda.
Gradually add flour mixture to butter mixture. Stir just to combine. Mixture will be wet.
Drop tablespoons batter on baking sheet. Make sure to leave about 3 inches between cookies as they will spread considerably during baking.
Place in oven for 8 to 10 minutes until cookies start to darken. Remove from oven while still soft and let cool pan 8 minutes before removing. Repeat until all dough has been used.
Makes 24 Cookies
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Total Time: 30 Minutes
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved