If you like a good spice cookie, here’s the best recipe I’ve found so far. Crystallized ginger, cloves, molasses, cinnamon, dark brown sugar . . . Mmmmm! This was an easy recipe: I just mixed up the dough, rolled it into little balls, rolled the balls in sugar . . .
and put them onto the parchment-paper-lined cookie sheet (Um, one of them didn’t make it onto the cookie sheet. I accidentally ate it. And by “accidentally”, I mean “in a deliberate, pre-meditated manner”.)
If you overbake these at all, as I did with the first sheet, they won’t be chewy. On the second sheet, I took them out of the oven just before I thought they were done, and they turned out perfectly chewy. While they cookies were still warm, I sprinkled them with sanding sugar even though the recipe didn’t say to do that. I think they look nicer with the sugar, and it gives them an little extra sweetness to balance out the black strap molasses that I used instead of the mild molasses that the recipe calls for.
These are awesome.