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


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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

Printable Recipe Card


Course/Dish: Cookies

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