Ginger Spice Cookies

Contributed by Chef Sharon Beamon

One of my favorite cookies is a ginger snap cookie.  They remind me of grandma’s house and the smell of what she called her molasses tea cake.  What I would do to turn back time and have recorded some of her recipes.  Although writing her recipes would be difficult because many things were baked by adding things until it just looked right verses having everything measured.  
These cookies are definitely not grandmas but they are a tribute to her memory and everything she taught my mom who in return gave me my passion for baking.  These cookies are not crispy cookies like gingersnaps but they are soft and chewy.  Enjoy!


Ginger Spice Cookies Recipe
(Makes 4 dozen)
Ingredients
1½    cups butter (3 sticks)
2     cups sugar
2     eggs
½     cup molasses
4    cups all-purpose flour
4    teaspoons baking soda
1     teaspoon salt
3    teaspoon ground cinnamon
4     teaspoons ground ginger
3    teaspoons cloves
½    teaspoon ground nutmeg






Preparation
Heat oven to 375°.
Cream butter and sugar using an electric mixer on high for approximately 3 minutes with the paddle attachment. 
Add molasses and eggs and mix well.
Mix all dry ingredients together in a bowl.  Reduce speed and slowly add all dry ingredients to the wet ingredients until completely mixed.

The batter will be soft.  Chill for at least 30 minutes so that it is easier to scoop.  (If the dough is too cold it will take one to two minutes more to bake.)
Use a small scoop and place each scoop at least 3” apart (cookies will spread) on a parchment lined sheet pan.
Bake 10 to 14 minutes (I bake for 11 minutes so that it is a soft cookie).  After 1 minute cooling on sheet pan place on cooling rack.  If you like a crisper cookie bake longer and leave on sheet pan to cool longer than 1 minute.  The cookie will continue to bake on sheet pan.