This recipe comes from "The Church Supper Cook Book" and I love it. It has some amazing, different recipes from all over our country - and this cookie one comes from NH :) Some of the recipes have cute stories of how they came about, etc.
Molasses Cookies: 3 1/2c. flour
1t. baking soda
1/2t. salt
1 1/2t. cinnamon
1t. ground cloves
1t. ginger
1/2c. butter
1c. sugar
2 eggs, beaten
1c. molasses
1) Preheat oven (with pans in it -ungreased) to 350. Sift flour, baking soda, salt, cinnamon, cloves and ginger together.
2) Cream butter and sugar. Beat in eggs and molasses. Add flour mix and stir well. Have all ingredients at room temp - once pans are hot take them out of the oven and drop teaspoonful size dollops onto pan.
3) Bake for 10 minutes or less. Should make right about 4 doz - or maybe a few less if you make them bigger like I do. Let them cool on a baking pan for awhile and then you are done! 
If you have a gingerbread or gingersnap lover in your fam...they will love these chewy, fall flavored cookies! My 1 yr old loves them - they aren't too spicy or peppery like some store bought kinds. Delish! Enjoy!
2 comments:
As picky of an eater that my husby is......molasses cookies are his fave. Loves them with the snow cap (1/2 dipped in almond bark)
Those look amazing. They are one of my favorite kind of cookies!
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