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This is now officially my favorite spiced molasses cookie. It's from the 2006 edition of the Joy of Cooking from one of the publishers. I highly recommend The Joy - it's the best all-purpose cookbook I've ever encountered and I refer to it again and again all the time - but if you don't have the book, here's the recipe with a couple modifications I've made: Makes 3 dozen cookies In a large bowl, combine: 1 1/2 sticks softened butter 1 cup sugar Beat until smooth, then add: 1/2 tsp salt 1 tsp baking soda 2 tsp cinnamon *2 tsp ginger (originally 1 tsp) 1 tsp ground cloves 1/4 cup molasses *2 egg yolks (originally 1 whole egg. I prefer using yolks only as it makes the cookies flatter, chewier, and richer. If you like fluffier, cakier cookies, use the whole egg) Beat until smooth, then add: 2 cups all purpose flour Stir until the flour is just combined and no lumps/bits of flour remain. Don't overmix! Cover and chill the dough for 2 hours. Preheat oven to 350F. Line a baking sheet with parchment or a silpat. Scoop the dough and roll into 1 inch balls, then coat in white sugar. Place the cookie dough balls on the sheet, spaced 2 inches apart (you should be able to fit 12-15 cookies on your sheet, depending on its size.) These cookies need to be baked one sheet at a time. Bake for 8 minutes total, turning the pan halfway through and checking for doneness at around 7 minutes. When you pull the cookies out, they should still be soft in the middle and seemingly "raw," but the edges will be firm and starting to brown a little. Some cookies might have faint cracks on the top. Let the cookies sit on the pan on a wire rack for a couple minutes to harden, then transfer onto a wire rack to cool completely before storing in an airtight container. Support me on Patreon: / sarahlovesfood Onetime donation to my rent: https://paypal.me/PrettyTranslator/ I have a kofi now! https://ko-fi.com/sarahmoon Anime Translation Channel: / sarahktranslate Learn Japanese with me! / @sarahmoonjapanese My husband's gaming channel: / @nekomancer666 Email: [email protected] Twitter: / sarahktranslate Facebook: / sarahklovesfood Disclaimers: all opinions are my own, sponsors are acknowledged. Links in the description are typically affiliate links that let you help support the channel at no extra cost.