I made these cookies for a Birthday BBQ at work, they are the second installment of the Furlough Bakery. MMcK came up with the idea and after a little searching we decided the perfect recipe was a combination of Good Things Grow and Smitten Kitchen's Molasses Spice Cookies. They were heavenly fresh out of the oven but as they rested they got chewier and more delicious. I recommend making a double batch, trust me, they'll go fast. (Even our slightly burnt ones were eaten!)
2 tsp Baking Soda
1/4 tsp Salt
1 1/2 tsp Cinnamon
1 tsp Ginger
3/4 tsp Cloves
1/4 tsp Ground Allspice1/2 Cup Unsalted Butter, Softened
3/4 Cup Brown Sugar
1/4 Cup Unsulfured Molasses
1/4 Cup Turbinado Sugar
Add in the Egg and Molasses and mix until well blended and an even light brown color.
Slowly add in the Flour mixture, mixing just to incorporate. The dough should be pretty stiff.
Let the cookies cool on the baking sheets for 5 minutes before removing them to a wire rack to cool completely. Store cookies at room temperature in a tightly covered container for up to 4 days.