That's what Mike says about these, one of our very favorite cookies. Inspired by the beauty of the changing season, Gabriel and I made them yesterday. My qualms about not attributing this recipe to its rightful author (I wrote it down many years ago from some forgotten website or magazine) are totally overwhelmed by my wish that you fill your house with the scent of these molasses cookies, and eat lots of them, soon.
3/4 cup softened butter
1 cup brown sugar
2 large eggs
1/4 cup unsulfured molasses
2 and 1/4 cups white whole wheat flour, plus a bit more
1 tsp baking soda
1 and 1/2 tsp ground ginger
2 tsps cinnamon **I use heaping tsps for both spices
raw, coarse sugar for coating
Preheat oven to 375. Grease a baking sheet.
Cream the butter and brown sugar, then add in the eggs and molasses and beat until well-blended.
In a separate bowl, mix together the dry ingredients, then add to the butter mixture. Beat until the dough no longer sticks to the sides of the bowl, adding more flour if you need to.
To form the cookies, roll balls of dough and then flatten them in your hands. Dredge each disc in the raw sugar (it turns out that this is an excellent job for a two year old). Place on the sheet 1 - 2 inches apart, and bake for 6 or 7 minutes. Watch out; don't let them get too brown on the bottom.
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