Crispy on the outside, chewy on the inside....mmmmm!
You will need:
1 cup (2 sticks) unsalted butter, room temp
1-1/2 cups packed brown sugar
1-1/2 teaspoons baking soda
1-1/2 teaspoons ground ginger
1-1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/3 cup molasses
2 eggs
1 tablespoon milk
3-1/2 cups all-purpose flour
parchment paper
1 cup (2 sticks) unsalted butter, room temp
1-1/2 cups packed brown sugar
1-1/2 teaspoons baking soda
1-1/2 teaspoons ground ginger
1-1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/3 cup molasses
2 eggs
1 tablespoon milk
3-1/2 cups all-purpose flour
parchment paper
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, ginger, cinnamon, and cloves. Beat until well combined. Beat in molasses, eggs, and milk until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour with a wooden spoon.
Drop dough by rounded teaspoons onto a cookie sheet covered with parchment paper. Bake in a 375 degree F oven about 8 minutes or until bottoms are lightly browned. Cool on wire racks. Makes about 90.
Make-Ahead Tip: Up to 1 month ahead, make and bake cookies. Cool, place in a freezer container, and freeze. To serve, thaw at room temperature for 1 hour.
Drop dough by rounded teaspoons onto a cookie sheet covered with parchment paper. Bake in a 375 degree F oven about 8 minutes or until bottoms are lightly browned. Cool on wire racks. Makes about 90.
Make-Ahead Tip: Up to 1 month ahead, make and bake cookies. Cool, place in a freezer container, and freeze. To serve, thaw at room temperature for 1 hour.