3/4 cup butter (room temperature)
1 cup brown sugar (packed)
1/4 cup molasses
2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
In the bowl of an electric mixer, combine the room temperature butter, brown sugar, egg and molasses; mix until smooth, scraping the sides of the bowl if necessary.
Add the flour, baking soda, salt and spices and mix well. Cover and chill the dough for about an hour.
Roll the dough into balls about the size of a small walnut and roll them in granulated sugar. Place them on an ungreased cookie sheet (about 2" apart) and flatten them just a little.
Bake at 375° for 8 minutes (the tops will have a wonderful crackle look). Be careful not to over bake them. The cookie batter (inside of the cracks) will still look a little "wet" after 8 minutes in the oven, but they will be perfectly baked and chewy when they cool off. If you like a crisp cookie instead of a chewy cookie, leave them in the oven for another minute or so.
To keep these cookies soft and chewy, store them in a Ziploc bag or any Tupperware that has a tight fitting lid. These cookies freeze (and ship) very well and they smell heavenly when you open the cookie jar!!!
We have two awesome sons, Kevin (the birthday boy) is 36 today and Kris will be 41 in a couple of months. Seemingly overnight, they have grown into wonderful men that I thank God for every day; they have also blessed us with four PERFECT grandchildren.
Happy Birthday Kevin, we love you!!