Prep 1 hr
Cook 0 mins
I've been making these for 30 years! (Yipes!) They are a nice soft cookie. I love them with milk or coffee.
- 2 cups sugar
- 1 1⁄2 cups butter
- 2 large eggs
- 1 1⁄2 tablespoons molasses
- 1⁄2 teaspoon ginger
- 1 teaspoon clove
- 1 teaspoon allspice
- 1⁄2 teaspoon cinnamon
- 1 dash salt
- 4 teaspoons baking soda
- 4 cups flour
- additional sugar
- Cream butter and sugar; add eggs and molasses.
- Stir in spices and soda.
- Mix in flour.
- Roll into balls the size of walnuts and then in sugar.
- Place 2-inches apart on cookie sheets.
- Bake in 350° oven for 10-11 minutes until golden brown.
I made these as described but only used 1/2 tsp of ground cloves (that was all I had left) and I used treacle instead of molasses, as I believe that is the usual conversion for non-Americans. The only molasses we get here is blackstrap molasses and I think that would be a bit strong. These are great if you like chewy cookies (and I hope they will stay that way when they've cooled some more!) The smell of them baking reminds me of an Indian grocery, which is a good thing. The only change I might make in future is to increase the amount of ginger (double?) as it's overpowered by the allspice. Update: These do retain good chewy texture for at least 3 days and they freeze well.
What an absolutely delightful cookie recipe! I too only used 1/2 tsp of cloves and allspice and it didn't affect the taste of the cookie one bit. They turned out perfect and I got over 5 dozen. There is just one thing I have a problem with.....you try one and you can't stop there, so you eat another. A very good cookie in deed. I will certainly be making them again. Thanks for sharing this recipe.
Thanks for posting this easy to make recipe. The cookies are nice and soft as stated. I'll probably reduce the cloves and all spice to 3/4 or 1/2 tsp each next time, because I found them a little too spicey. Apart from that they are really nice cookies though.