Shirley’s Ginger Cookies

Imported from Iowa. Scroll down to see substitutions for a gluten-free version.

Regular sugar for these is fine, but organic sugar taste even better because it is a little closer to brown sugar.

  • ¾ cup butter (if butter is unsalted add a pinch of salt to the dough)
  • 1 cup sugar
  • 1 egg
  • 4 teaspoons molasses (I use Brer Rabbit Blackstrap)
  • 2 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon ground cloves
  • 1 teaspoon ground ginger
  • extra sugar in which to roll the cookies

Preheat over to 350 degrees. In an electric mixer cream the butter and sugar, then add the egg and molasses. Assemble the dry ingredients and sift them into the butter mixture. Put some sugar in a small bowl or saucer. Shape the dough into one inch balls (it will be a little sticky) and roll them in sugar and place them on a backing sheet about 2 inches apart. Bake for 7-9 minutes. Let the cookies cool for a couple of minutes before removing them to a rack and cooling completely.

Gluten free: substitute 2 cups King Arthur Gluten Free All Purpose Flour, plus 1 teaspoon xanthan gum.

Makes about 40 cookies.