About ten years ago, I worked for a catering company here in Reno that seriously had the most amazing food. Mind you, this was before I actually cooked at all. But they had three dishes that were my absolute favorites, and two were cookies. I loved this cookie so much that I asked the owner for the recipe and I have used it ever since.
Every year about August 15, I start to get the itch to make these cookies. And I tend to make at least two or three times every Autumn.
Although I generally like these cookies in the Fall, they’re pretty universal as cookies go. The catering company used to use them all year long in their cookie, bar and brownie spread, right along side lemon bars, chocolate chip and snickerdoodles. In addition, because I make them Gluten Free with Cup4Cup Flour, I often save several in the freezer, and use them to make the crust of the pumpkin cheesecake I make later in October. They’re great as a dessert next to some ice cream, or as a simple afternoon snack with a small glass of milk for dipping.
I feel like I should say more, but these cookies need very little fanfare so I’ll stop there.
Happy Cooking!!!
- 5 Cups Flour
- 4 teaspoons Ground Ginger
- 2 teaspoons Baking Soda
- 1½ teaspoons Cinnamon
- 1 teaspoon Cloves
- ¼ teaspoon Salt
- 1½ Cups Butter
- 2 Cups Sugar
- 2 Eggs
- ½ Cup Molasses
- Preheat oven to 375 degrees.
- Combine the first five ingredients in a bowl.
- Cream the next four ingredients together in a stand mixer. Add molasses and combine.
- Add dry ingredients to the creamed mixture a little at a time.
- Spoon batter onto cookie sheet. I like to use a 1½ Tablespoon cookie scoop.
- Bake for 10-12 minutes or until edges of cookies are browned.
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