The scents of ginger, cinnamon and cloves are quintessential Fall aromas. I love filling the air with these smells and they just make the whole house seem extra cozy. These Molasses Spice Cookies encompass this sense of warmth and comfort and are soft and light. They just melt in your mouth. You can omit the baking powder for a crisper, chewier cookie which is also a nice variation.
I like to think these cookies are more on the healthier side, since molasses is full of iron, calcium and potassium. The anti-inflammatory properties of cinnamon have been well documented and ginger is good for colds and for your digestive tract. So, I think I will eat another one because I feel a cold coming on.
¾ cup Butter or Margarine, softened
1 cup brown sugar
¼ cup molasses
2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
2 tsp cinnamon
1 tsp ground cloves
1 tsp ground ginger
½ cup white sugar
In a medium mixing bowl, cream together margarine, brown sugar and egg until smooth.
Add the molasses. Set aside.
In a large mixing bowl combine the flour, baking soda, baking powder, salt, cinnamon, cloves and ginger.
Add the dry ingredients to the wet ingredients and mix until well incorporated.
Cover the bowl with plastic wrap and chill in the refrigerator for one hour. If the dough seems overly sticky, add another ½ cup of flour.
Preheat the oven to 350 degrees.
Roll the dough into two inch balls and roll them around in the white sugar to coat.
Place cookies unto an ungreased cookie sheet spaced about 2 inches apart.
Bake 8 to 10 minutes until the tops are cracked. For a chewier cookie, bake a little less. Cool completely on a wire rack. Makes about 2 dozen.