Ingredients (24 cookies)

• 1/4 c. salted butter, softened
• 1/2 c. sugar
• 1/4 c. brown sugar, packed
• 1 egg
• 1/3 c. blackstrap molasses
• 2 t. vanilla extract
• 2 T. milk
• 2 c. all-purpose flour
• 1 t. ginger
• 1 t. cinnamon
• 1/2 t. cloves
• 1/2 t. allspice
• 2 t. baking soda

Instructions

In a medium sized mixing bowl, cream together the butter and sugars with an electric mixer until light and fluffy.

Add the egg, molasses, vanilla, and milk and beat until the mixture is very smooth.

In a separate bowl, whisk together the remaining ingredients.

Pour the dry ingredients into the wet and mix just until everything is well combined.

Cover the dough with plastic wrap and refrigerate for an hour.

When you’re ready to shape the cookies, preheat the oven to 350 degrees.

Remove the dough from the refrigerator and use a cookie scoop or large spoon to measure out about a tablespoon or so of dough for each cookie. Roll each scoop of dough into a smooth ball with your hands and roll in additional sugar if desired.

Place the balls onto 2 lightly greased baking sheets and bake for 8-10 minutes, or until the surface of the cookies have nicely cracked.

Remove from the oven and let cool for 1 minute on the pan before transferring to a wire rack to cool completely for another 20 minutes. These cookies are best after they’ve cooled for at least a few hours. Store in an airtight container for up to a week.