Cindy's note: These cookies have a very misleading official name: "Molasses Spice Crisps, aka Joe Froggers". I don't know who the hell Joe Frogger is, but these cookies aren't crispy at all. They are very pleasantly chewy. My mom's friend Jackie brought these to a meeting at our house, and my parents and I wolfed down the entire tin in a matter of hours. To my mind, they are the quintessential molasses spice cookie, and will keep well for a week or two in a airtight tin.
2 1/2 cups flour
2 t. baking soda
2 t. cloves
2 t. ginger
2 t. cinnamon
1 1/2 sticks butter
3/4 cup sugar
3/4 cup brown sugar
4 T. molasses (plus a bit extra)
Small bowl of granulated sugar
Sift flour, baking soda, cloves, ginger and cinnamon.
Cream butter. Add sugars and cream until light and fluffy.
Add egg, beating thoroughly, then add molasses (+ a little more).
Add flour mixture gradually, mixing thoroughly after each addition.
Roll dough into balls (walnut size will make 3 dozen large cookies, smaller balls will make 5-6 dozen); drop into small bowl of granulated sugar. Roll the ball to completely cover it in sugar.
Place on greased cookie sheet; or use parchment paper or Silpat sheets, both of which don't need to be greased.
Bake in 350 oven until done, approximately 8-10 minutes, depending on size.
Cool on wire rack. Do not stack or store until cold.
December 20, 2004