Molasses Cookies Caitlin Ross The Silver Palate Cookbook Mild Dessert Cloves Ginger Cinnamon These soft, chewy, spicy cookies are one of the store's most popular. Don't expect them to be crip; they are not gingersnaps. They stay moist, in an airtight tin, for at least a week. 3/4 cup butter 1 cup granulated sugar 1/4 cup molasses 1 egg 1 3/4 cups unbleached all-purpose flour 1/2 tsp ground cloves 1/2 tsp ground ginger 1 tsp ground cinnamon 1/2 tsp salt 1/2 tsp baking soda 1. Preheat oven to 350F 2. Melt butter, add sugar and molasses, and mix thoroughly. Lightly beat egg and add to butter mixture; blend well. 3. Sift flour with spices, salt and baking soda, and add to first mixture; mix. Batter will be wet. 4. Lay a sheet of foil on a cookie sheet. Drop tablespoons of cookie batter on foil, leaving 3 inches between the cookies. These will spread during the baking. 5. Bake until cookies start to darken, 8 to 10 minutes. Bemove from oven while still soft. Let cool on foil. Makes 24 very large flat cookies.