I suppose any form of cookie with both ginger and molasses could be considered a gingerbread type cookie but, you know, it’s weird to have identically named entries. These are big and chewy and really lovely.
3/4 c unsalted butter, at room temperature
1 c light brown sugar, firmly packed
1/3 cup molasses (not robust)
2 c flour
1 1/2 tsp baking soda
1/4 tsp salt
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground allspice
1. Position a rack in the middle of the oven and preheat to 350oF. Line 2 rimless baking sheets with parchment paper.
2. In a large bowl, beat the butter and sugar until creamy. Add the egg and molasses and beat until smooth.
3. In a medium bowl, stir together the flour, baking soda, salt, ginger, cinnamon and allspice. Add the dry ingredient to the low ingredient and mix until blended.
4. Drop tablespoonfuls of the dough onto the prepared sheets, spacing them about 2 inches apart. Bake about 10-12 minutes, until the cookies are browned and firm to the touch. Let cool on the baking sheets on wire racks for 5 minutes, then transfer to a wire rack to cool completely.
Makes about 40 cookies