Subtlety is not something my family is very good at. We tend to be forthright, direct, unambiguous, and very matter-of-fact. It’s a highly regarded family trait, I assure you.
So when I received an email from Dad the other day, telling me that he just finished (and very much enjoyed) the last piece of applesauce cake in his freezer, and the batch of oatmeal raisin cookies I baked for them when I was at their house last year happened to be long gone as well, I knew, without having to read between the lines, what he was trying to tell me.
Get baking, and make it quick!
Being the semi-smart girl I am, I kicked the oven into high gear, and have packed up a box containing the applesauce cake, lemon cake, the aforementioned oatmeal raisin cookies, and a few of these ginger spice cookies as well. I think Dad will really like them…. but Mom, ummm not so much.
Her dislike of cinnamon is well documented, and as is our family trait, she is not subtle at all in proclaiming it.
Ginger Spice Molasses Sugar Cookies – adapted from Food52
- 2 1/4 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp allspice
- 1/4 tsp ground cloves
- 3/4 cup unsalted butter, room temperature
- 3/4 cup packed dark brown sugar
- 1 large egg
- 1/2 cup unsulfured molasses
- granulated sugar for rolling
Combine flour, baking soda, cinnamon, ground ginger, allspice, and cloves in a bowl and mix well. Beat butter and sugar together in bowl of electric mixer until light and fluffy, 3 minutes.
Add egg and molasses. Mix to combine well. Stir in dry ingredients. Refrigerate batter 1 hour. Preheat oven to 375 F. Roll dough into 1 1/2″ balls. Roll balls in granulated sugar. Arrange on baking sheets lined with parchment paper. Bake in oven until set and crinkled on top, about 12 minutes. Remove and cool.