Mom’s Ginger Crisps Cookies

Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the egg and molasses until smooth.
4. In another bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. Gradually add the dry ingredients to the wet mixture and mix until just combined.
5. Roll dough into small balls, then coat each one in sugar.
6. Place cookies on the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 8–10 minutes, until edges are set and tops are crackly. Let cool before serving.

Variations:

• Fresh Ginger Twist: Add 1 teaspoon grated fresh ginger to the dough for extra spice and fragrance.
• Citrus Brightness: Stir in a little orange zest to complement the warm spices.
• Chocolate Lovers: Dip half of each cooled cookie in melted dark chocolate.
• Extra Crunch: Add a tablespoon of turbinado sugar to the rolling sugar for a crunchy exterior.

Tips:

• Don’t overbake—these cookies are best when just set, so they stay chewy inside.
• Use a small cookie scoop for even-sized cookies.
• Store in an airtight container to keep them fresh and crisp.
• They freeze beautifully, making them a great make-ahead treat.

Mom’s Ginger Crisps Cookies are simple, spiced, and perfectly sweet—a classic recipe that brings warmth and joy with every bite.