Ginger Cookies (aka “Granddaddy’s Cookies)

I have been making these for over 40 years. They are called “Grandaddy’s Cookies” because my dad (and my late grandfather) asks for these every year and sometimes mid-year I send as a surprise.

They aren’t super-crisp, but not “soft” either…can adjust baking time to your preference. They ship well…I bake to softer state for shipping to prevent breakage. They keep for several weeks in airtight container if I can keep the family out of them 😀.
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1.5 c melted butter
O.5 c molasses
2 c sugar
2 eggs, well beaten
4 c flour
4 tsp baking soda
2 tsp cinnamon
1 tsp ginger
1 tsp cloves
Extra sugar for rolling

In a large bowl mix butter, molasses, sugar and eggs until well blended. In a separate bowl mix flour, baking soda and spices. Gradually add the flour mixture to the butter and molasses mixture until well blended. Chill for several hours then form small balls and roll each in sugar. Bake at 350 F until firm or browned, about 8-10 min. Makes about 5 dozen.

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My notes:
I use a 2 qt Pyrex mixing cup to melt butter in microwave and mix the “wet” ingredients. Then add dry using a large wooden spoon…I’ve never tried to use a mixer for this, the clear glass bowl allows me to see when all the dry ingredients are mixed.
I used to use a cookie scoop to make the balls, but arthritis in my hands made me look for alternatives. I now spread batter out on waxed paper on a baking sheet to chill, then cut into small squares with a sharp knife and weigh them on my kitchen scale for consistent sizing. I find that about 16-20 grams will allow me to put 16 on a parchment covered baking sheet and the cookies spread to just touch. That makes cookies that are about 3” diameter. My baking pans are ancient “air bake” cookie sheets so I end up baking closer to 11 min to get them crisp.

I’ve never tried freezing the batter or cookies, but have kept the unbaked batter in fridge in an airtight container for more than a week.