Ginger Molasses Cookies

I can’t call these gingersnaps because they are not crispy or crunchy.  They are soft, a bit chewy, and full of melt-in-your-mouth gingery yumminess.  Is that a word?  Makes 2 dozen

• 1 1/2 sticks of salted butter, softened
• 1 C. packed brown sugar
• 1/4 C. sugar, plus more for rolling
• 1/4 C. unsulfured molasses
• 1 egg
• 1 T. powdered ginger
• 2 C. flour
• 1 t. baking soda
• 1 t. baking powder
• 1 t. cinnamon
• 1/4 t. ground cloves

In a large mixing bowl, beat the butter, sugars, molasses, and egg until light and fluffy, about two minutes.  Add the ginger, flour, baking soda, baking powder, cinnamon, and cloves and mix until well combined.  Heat the oven to 350 degrees.  Roll the dough into 1 inch balls and roll the balls in sugar.  Place them on a greased cookie sheet.  Bake for 9-10 minutes.  Let them cool for one minute before transferring to a wire rack.

 

 

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