Molasses Cookies

This is one of those classic old-fashioned recipes from Betty Crocker. I love the deep flavor of molasses, there's nothing quite like it. These cookies are moist and super tasty, but next time I make them I'll be sure to thoroughly chill the dough as my cookies were a little flatter than I think they should be! Oh, well! They were still scrumptious with a big glass of cold milk.

3/4 cup butter, softened

1 cup brown sugar

1/4 cup molasses

1 egg

2 1/4 cups flour

2 tsp baking soda

1tsp ground cinnamon

1tsp ground ginger

1/2 tsp ground cloves

1/4 tsp salt

granulated sugar (optional)

Mix the butter, brown sugar, molasses and the egg in a food mixer. Stir in the remaining ingredients except the granulated sugar. Cover and chill for about two hours.

Heat oven to 375°F. 

Grease a cookie sheet, or use a silpat baking mat. Roll the cookie dough into 1 1/4-inch balls. If you like you can dunk the top of each ball in granulated sugar. 

Place the balls, sugared sides up, about two to three inches apart on the cookie sheet. Sprinkle each with 2 or 3 drops of water.

Bake for about 10 minutes. Allow the cookies to set on the cookie sheet for a few minutes before moving them to a wire rack to cool completely.

Makes about 32 crinkles.