Nothing says Christmas like ginger, clove, and chewy cookies. I don’t make these most of the year, but when the weather gets cold and Christmas gets close, these cookies bring in the spirit. Molasses adds great flavor and moisture to our cookies, as does the brown sugar, giving us ginger bread in cookie form.
Ingredients
- 1 ½ cups brown sugar
- ¼ cup molasses
- 3 cups flour
- 1 ½ sticks butter
- 3 teaspoons cinnamon
- 2 teaspoons ginger
- 2 teaspoons cloves
- 2 eggs
- 1 tablespoon baking soda
- ½ cup white sugar for rolling cookies
Makes 18 cookies
Preparation
Making cookies is all about the love, so make sure your in a good happy mood before you begin. First, take our butter and stick it in a bowl. Using a mixer if you have one, or a big brute stirring arm, make the butter soft. Stir in the brown sugar and molasses until you have a sugar butter that is creamy and smooth. Next add our eggs, and make sure they are combined well. Add our cinnamon, ginger, and clovers and blend well. Next add our baking soda, and slowly add the flour one cup at a time, blending well after each cup.
Once we have mixed all our ingredients well we want to stick them in the freezer for 15 minutes to make it easy to work with.
While we are waiting for our dough we can preheat our oven to 350°, and coat our cookie sheet in a thin layer of spray or oil just to keep them from sticking. Also stick our sugar in a bowl.
After the dough is ready we want to form it into 1 ½ inch balls and roll them in the sugar. Place them with expanding room for our 4 inch cookies.
Bake in the oven for 9 ½ minutes and then remove. Let sit for 10 minutes to finish and cool. Serve with milk or eggnog and feel your soul fill with warmness.
I run this jazz food fest. 
