Soft Molasses Spice Cookies

No hockey pucks here - gingersnaps without the snap! Granted, if you like crispy cookies, simply bake a few minutes longer. I just made these tonight with my 20 month old, so the prep time is approximate - I'm sure it took us longer than usual. :) Prep time includes chill time. This is another of my mom's recipes, modified to make it slightly healthier. I hope you enjoy! We sure did, with a big glass of cold milk before DD's bedtime.

• Ready In: 59 mins
• Serves: 36
• Yields: 36-48 cookies

Ingredients

• 1 1⁄4 cups whole wheat flour
• 1 1⁄4 cups unbleached flour
• 2  teaspoons baking soda
• 2  teaspoons cloves
• 2  teaspoons ginger
• 2  teaspoons cinnamon
• 3⁄4 cup butter
• 1  cup sugar
• 1  egg
• 2  tablespoons blackstrap molasses
• 1  tablespoon molasses
• 1  tablespoon water
•  sugar, to roll cookies in

Directions

1. Mix dry ingredients in a bowl.
2. In a separate larger bowl, cream butter.
3. Add sugar and egg. Beat well.
4. In a small bowl or measuring cup, mix molasses and water. Add to butter mixture.
5. Gradually add flour mixture.
6. Chill dough for 1/2 hour.
7. Roll teaspoonfuls of dough into balls, then roll in sugar.
8. Place on ungreased cookie sheet.
9. Bake for 14-20 minutes, depending on size & desired softness.
10. (I made 48 smaller cookies and baked for 14 minutes on stone pan, nice & soft yet still done).