Ginger Molasses Cookies

1

In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.

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2

In a large bowl, cream the softened butter with the granulated sugar and brown sugar until light and fluffy, about 2 minutes. Add the eggs one at a time, followed by the molasses, mixing well after each addition.

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3

Gradually blend the dry ingredients into the wet mixture until just combined. Avoid overmixing.

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4

Cover the dough and chill in the refrigerator for at least 2 hours, or until firm.

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Full recipe & nutritional info on bakedbree.com