Unless it contains a seasonal fruit, a cookie isn’t really a seasonal food. But my nose tells me different! On a crisp autumn day, I crave the heady aromas of cinnamon and ginger wafting out of the oven. An old-fashioned molasses ginger cookie seems just the right thing to pair up with a glass of milk for a wholesome after-school snack during the first semester.
Whether you like a soft, chewy cookie or a crisp one (snap), you can use the same recipe. For crisp cookies, just bake a bit longer. Be sure to cool cookies completely before storing and to store soft cookies and crisp ones in separate containers.
Molasses Ginger Cookies
Makes 4 dozen 3-inch cookies
4 packed cups (20 ounces) unbleached all-purpose flour
4 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
2 teaspoons ginger
1/2 teaspoon cloves
1 1/2 cups (3 sticks) unsalted butter, room temperature
2 cups sugar
1/2 cup unsulphured molasses
2 large eggs
1. In medium bowl, whisk together flour, baking soda, salt and spices.
2. In large bowl of electric mixer, beat butter and sugar on medium speed for 30 seconds. Add molasses, then eggs, and beat until light and fluffy. Slowly beat in flour mixture. Cover and refrigerate for an hour.
3. Preheat oven to 375 degrees. Place #40 scoops (1.5-tablespoon, 1.25-inch balls) 3 inches apart on parchment-lined baking sheets. Bake for about 10 to 12 minutes. For crisp cookies, bake a bit longer, watching carefully so that they don't burn.
4. Cool on baking sheet for 1 minute, then remove to wire racks to cool completely. Store in airtight container.