One weekend morning I got out stuff to bake cookies. There are chocolate chips, dried cherries, oats and much more. What cookies to bake? Without much thought I pick three recipes. Here’s the first.
This is on a half sheet of paper I put in my recipe notebook to try. It is from some person, somewhere, in some HR department, in some company, that submitted it most likely for one of those promotional cookbook fundraisers. But it seems like the cookbook never materialized.
- 3/4 cup butter
- 1 cup sugar
- 1/4 cup molasses
- 1 egg
Melt the butter. Let cool. Add the sugar, molasses, and egg, beating well.
- 2 cups flour
- 2 teaspoons baking soda
- 1/2 teaspoon cloves
- 1/2 teaspoon ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Sift or whisk the dry ingredients together. Add to the wet ingredients in the mixing bowl and mix until combined (I just read a kitchen hint that said not to over-mix cookie dough or the cookies will end up tough).
Chill the batter for 1-2 hours or overnight. Roll into balls. Be sure these are even in size. The size will determine the baking time as well, smaller is shorter. Roll each ball in sugar and place on greased cookie sheet or parchment paper. press flat with a flat bottomed glass. Not too flat. 1/4 inch is suggested. Bake for 8-10 minutes at 375 F.
I baked these for 8 minutes. They are crisp but bendable out of the oven. These will go nicely with hot cocoa or a tall glass of milk. One could even make them into sandwich cookies with a good buttercream…or ice cream!
I thought I might roll this dough up into logs and slice them for baking for ease but that would mean they would not be rolled in the sugar. So after baking one pan of cookies I rolled the remaining dough in a log and put it in the freezer. I could have formed a bunch of dough balls and froze them but I was in the middle of making dinner. I think I will roll the log in colored sugar and slice for baking the next batch.