Molasses cookies hadn't turned up in my "rotation" in years when I saw them on one of my favorite blogs. Cranberry Morning is not a food blog, but blogger Judy sneaks recipes in now and then and they're always good ones!
I knew my recipe was similar, so I was motivated to go through my files and find it. My recipe calls for butter rather than shortening and different amounts of spices. Some recipes call for melted butter, but I'm in the habit of creaming the butter. Maybe one day I'll try the melted butter and let you know if it was better or worse.
This cookie pairs perfectly with a cup of strong black tea with a splash of milk. In the UK, they would be called Chewy Treacle Spice Cookies.
Molasses Ginger Cookies
(Makes 4 dozen 3-inch cookies)
4 packed cups (20 ounces) unbleached all-purpose flour
4 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons ginger
1/2 teaspoon cloves
2 cups sugar
1/2 cup unsulphured molasses (in the UK, black treacle)
2 large eggs
1 In medium bowl, whisk together flour, baking soda, salt and spices.
4 Cool on baking sheet for 1 minute, then remove to wire racks to cool completely. Store in airtight container.