I found a new molasses cookie recipe and each time I make them, they turn out perfect. In fact, after I made the second batch I asked Kirby “are they good?” and he said “mmhmm.” And I said “are they as good as your mom’s?” to which he responded “mmhmm.” Now for the record, I don’t believe this is true because Kirby’s mom makes the best ginger snaps I have ever had. But I appreciated the sentiment.
So for these lovely cookies, pre-heat the oven to 375 degrees F and mix together 3/4 cup of melted margarine, 1 cup of white sugar and 1 egg until smooth. Next stir in 1/4 cup of molasses. In a separate bowl stir together 2 cups of all purpose flour, 2 teaspoons of baking soda, 1 teaspoon of cinnamon, 1/2 teaspoon of salt, 1/2 teaspoon of cloves and 1/2 teaspoon of ginger. Blend dry in to wet and refrigerate for an hour.
Scoop out a ball just a bit smaller than walnut and roll in sugar.
place on a cookie sheet and bake for 8 to 9 minutes.
If the cookies are a bit puffy out of the oven, slam the cookie sheet on the counter and they will flatten out (this was Kirby’s suggestion and it works like a charm. Warning though, they might bounce around the cookie sheet a bit).
Hope you all enjoy!