Molasses-ginger cookies

Most molasses cookies and ginger snaps harden not long after you take them out of the oven. The extra egg yolk keeps these soft for days.

  • 3/4 cup butter, melted and cooled
  • 1/4 cup molasses
  • 1 cup dark brown sugar
  • 1 egg + 1 egg yolk
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • granulated sugar for rolling
  1. Combine melted butter, brown sugar, and molasses thoroughly. Add the egg and egg yolk; combine well.
  2. Whisk together the dry ingredients in a second bowl. Add the butter-sugar-egg mixture and combine well.
  3. Chill the dough until it is manageable. Meanwhile, preheat the oven to 350 degrees and line two cookie sheets with parchment paper (or grease them lightly).
  4. Form scant 1/4-cup scoops into balls; roll in granulated sugar. Place on lined cookie sheets and flatten slightly. Bake 15 minutes or until the edges are just set; the centers will still be quite soft. If using parchment paper, slide the entire paper off the cookie sheet onto racks to cool; this will help to keep the cookies intact.
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