"My grandmother made these cookies regularly for me when I was a child," says reader Judy G. of Toledo, Ohio. "It has been an all-time favorite of mine, as well as for my kids and grandkids."
As it turns out, it's become an all-time favorite of ours, too – the best-received reader-submitted recipe we tried at Grandparents.com this year. Soft, chewy, and superlatively flavored, we know it will become part of your holiday cookie rotation. Especially if, as Judy suggests, you serve the treats with an ice-cold glass of milk.
1 1/4 cups softened butter (NOT melted)
2 cups sugar
1/2 cup molasses
4 cups flour
3 teaspoons baking soda
2 teaspoons cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon ginger
1/4 teaspoon salt
1/4 cup granulated sugar
1. In a large bowl, combine butter, sugar, molasses, and eggs with mixer until smooth.
2. In a separate bowl, combine flour, baking soda, cinnamon, cloves, ginger, and salt. Add to wet ingredients and mix until thoroughly combined. Refrigerate 60 minutes.
3. Preheat oven to 350 degrees F. Grease cookie sheets or line with parchment paper or silpats.
4. Form dough into walnut-sized balls and roll tops in granulated sugar. Place balls two inches apart on cookie sheet, and flatten slightly.
5. Bake 10-12 minutes. For a soft, chewy cookie, remove from the oven a minute before they are completely done. For a harder cookie, similar to a ginger snap, bake for an extra couple of minutes.
Makes 24 to 36 cookies
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