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
  • 1/2 c
  • 2 tsp



  1. In a small bowl whisk together flour, baking powder, baking soda, aalt, ginger, cinnamon, and cloves.
  2. In a large bowl beat butter, brown sugar and egg until well blended
  3. Add 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.
  4. Divide 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
  5. preheat 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
  6. Bake 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
  7. ICING - 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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