Molasses cookies

Time 40 minutes
Yields Makes 48 cookies
Molasses cookies

Heat the oven to 350 degrees. In a saucepan, melt the butter over low heat. Remove from the heat, add the sugar and molasses, and mix. In a small bowl, lightly beat the egg and add to the melted butter mixture; blend well.


Sift the flour with the cloves, ginger, cinnamon, salt and baking soda and mix into the melted butter mixture. The batter will be wet.


Lay a sheet of parchment paper or aluminum foil on a cookie sheet. Drop tablespoons of cookie batter on the sheet, leaving 3 inches between the cookies. These will spread during baking.


Bake until the cookies start to darken, 8 to 10 minutes. Remove from the oven while they are still soft. Let cool on the cookie sheet.

Adapted from “The Silver Palate Cookbook.” These chewy, spicy cookies stay moist, in an airtight tin, for at least a week.

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.