Kevin recently declared that his favorite cookie is a molasses cookie. I myself have always loved spiced cookies such as gingersnaps and molasses sugar cookies–though most of my peers shy away from this genre of treat. (That is, they are our grandparents’ favorites!) Immediately I was on the hunt for a great recipe–one that combined just the right spice with the perfect softness (at Kevin’s request). This recipe is great! Kevin rated them an 8 on a scale of 1-10 (knowing I’ll probably keep improving them!) Though I may still try other recipes (cause that’s just what I do…) this one will remain in my arsenal. I hope you love them too!

1 cup packed brown sugar
1/2 cup margarine or butter, softened
1/4 cup shortening
1/4 cup molasses (tip: measure in a glass measuring cup–sprayed with cooking spray!)
1 egg
2 cups flour
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp salt
Granulated sugar, for decorating

Mix brown sugar, margarine, shortening, molasses, and egg in large bowl. In a separate bowl, use a whisk to combine remaining ingredients (except granulated sugar). Add slowly into creamed mixture until thoroughly combined. Cover and refrigerate at least 1 hour until chilled. (Note: my dough was in the fridge for at least 2 hours and was still sticky to roll. It may be necessary to add up to an additional 1/2 cup flour.)

Heat oven to 375 degrees. Shape dough into 1 inch balls; roll in granulated sugar. Place about 2 inches apart on ungreased cookie sheet. Bake 10 to 11 minutes or just until set. Cool slightly on pan and then remove from cookie sheet to cool on a wire rack.

Yields: about 3 dozen cookies.

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