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Molasses Cookies
Preparation info
24
very large flat cookies- Difficulty
Easy
Appears in
By Julee Rosso and Sheila Lukins
Published 1982
These soft, chewy, spicy cookies were one of the store’s most popular. Don’t expect them to be crisp; they are not gingersnaps. They stay moist, in an airtight tin, for at least a week.
Ingredients
12 tablespoons 1½ sticks 1 cup
Method
Preheat the oven to .350°F - Melt the butter in a saucepan over low heat. Remove from the heat, add the sugar and molasses, and mix. Lightly beat the egg and add to the butter mixture; blend well.
- Sift the flour with the cloves, ginger, cinnamo
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