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Melt butter and pour into mixing bowl with both sugars. Combine well.
Add beaten egg and molasses and mix together.
Add cinnamon, salt, baking soda, and ginger and mix thoroughly.
Add flour. You may need to add 1/4 cup or two more until you get a nice thick cookie dough.
Refrigerate the dough for 30 minutes. (The stiffness of the cookie dough and the chilling will keep the cookies from spreading too much while baking.)
Spoon tablespoon size of dough onto cookie sheets lined with parchment paper, or just greased pans. Leave about 1 1/2 space between each one.
Bake at 350 degrees for 9 - 12 minutes. Each batch of mine took exactly 12 minutes. The best way to tell is to take them out of the oven when the very edges are beginning to brown
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