This has to be my favorite cookie recipe of all time. There is just something about the chewy goodness of molasses cookies that makes you think of childhood and dunking them until they get soggy in tall glasses of milk. The key is to dunk them until they are juuuusssst at the breaking point, and then take a bite. I will share with you one of my favorite versions of this recipe that I have always used up until this day. It's now a legendary cookie among my family.


Ingredients:
3/4 c. soft butter
1 c. brown sugar
1 egg
1/4 c. molasses

2 1/4 c. sifted flour
2 tsp. baking soda
1/2 tsp. cloves
1 tsp. cinnamon

Instructions: Preheat oven to 375 degrees F. First cream your wet ingredients with the brown sugar. Then Mix your dry ingredients together thoroughly. Combine both sets until smooth. Chill your dough covered tightly in the fridge for 1 hour. Taking a teaspoon, scoop out dough and roll into balls the size of walnuts. Dip the tops in sugar and place sugar side up on a baking sheet. Sprinkle each cookie ball with a few drops of water to make the surface crackle when baked. Bake until just set but not hard approx. 10-12 minutes. Makes about 2 1/2 dozen cookies.