Ann McCue


This is a great cookie. They stay nice and soft and chewy!
I made them for a cookie exchange and everyone loved them!
I like this recipe because it uses brown sugar instead of white sugar and using the baking powder makes them puffier.
I got this recipe from

★★★★★ 1 vote


3 c
all purpose flour
1 1/2 tsp
baking powder
3/4 tsp
baking soda
1/4 tsp
2 1/2 tsp
ground ginger (the origional recipe calls for 1 tablespoon)
1 3/4 tsp
ground cinnamon
1/4 tsp
ground cloves
6 Tbsp
3/4 c
dark brown sugar (i used light brown sugar at the time, didn't have the dark on hand)
1/2 c
2 tsp


1In a small bowl whisk together flour, baking powder, baking soda, aalt, ginger, cinnamon, and cloves.
2In a large bowl beat butter, brown sugar and egg until well blended
3Add molasses,and vanilla. mix well
gradually stir in dry ingredients until blended and smooth.
the dough will be kind of like pie dough. pebbly like.
squish it together.
4Divide dough in half and wrap each half in plastic wrap and let stand at room temperature for at least 2 hours or up to 8 hours.(dough can be stored in fridge for up to 4 days but return to room temp befor using. LETTING THE DOUGH STAND AT ROOM TEMP MAKES IT EASIER TO ROLL OUT AND WON'T BE STICKY
5preheat oven to 375
grease OR line cookie sheet with parchment paper
place 1 portion of the dough on a lightly floured surface. I kneed the dough like bread a few times. this makes the dough smoother when you roll it out.
roll dough to 1/4 inch
cut out cookies with desired cutter.
space cookies 1 1/2 inches apart
6Bake for 7 to 10 minutes (the lower time will give a softer cookie)
remove from oven and allow to stand until cookies are firm enought to move to wire rack
decorate with icing
7ICING - 2 1/2 cups powdered sugar
1/2 cup butter, room temp
1 tsp. vanilla
1 1/2 tblsp milk or light cream

About this Recipe

Course/Dish: Cookies