Donna's Daily Dish
Inspiring people to create every day recipes
For the recipe you’ll need flour, baking soda, cinnamon, ginger, ground cloves, salt, butter, brown sugar, eggs and molasses. This recipe has a yield of 50 large cookies, so for the first time baking, I made half a recipe. As this recipe is quite old, it called for margarine, which I substituted with unsalted butter. Dark brown sugar has more molasses (6.5%) versus light brown (3.5%) and, therefore, a more intense flavor that some may consider as similar to caramel or toffee. As this recipe called for one pound of brown sugar, I used my digital kitchen scale to weigh out the correct amount. I also used my KitchenAid hand mixer to whip up the dough. Once done, it was time to scoop out the cookies.
Using the convection setting on my oven, I baked the cookies for just about 15 minutes, rotating and switching shelves half way through. After cooling, I gave one a try. A delicious, not to sweet cookie, that had crisp edges with a chewy middle.
So if you have time before Thanksgiving and have all the ingredients on hand, perhaps a batch of cookies for your intimate gathering would be most appreciated.
Molasses Ginger Cookies
From the Kitchen of Nancy R. Walsifer
Yield: 50 large cookies
Preheat oven to 350°
4-1/2 cups all-purpose flour
4 teaspoons baking soda
2 teaspoons cinnamon
4 teaspoons ginger
1 teaspoon cloves
1/2 teaspoon salt
Cream together till fluffy
1-1/2 cups margarine (I used unsalted butter)
1-pound brown sugar
2 eggs, one at a time
1/2 cup molasses
Stir in dry ingredients. Drop by teaspoon on greased cookie sheets, 2-inches apart. Bake 10-15 minutes.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.