Gale Gand’s Molasses Crisps

Recipe yields about six dozen cookies

Ingredients
1 1/2 cups unsalted butter
2 cups sugar
2 large eggs
1/2 cup molasses
1/2 teaspoon salt
1 teaspoon ground ginger
2 teaspoons cinnamon
2 teaspoons baking soda
3 1/2 cups all-purpose flour

Ingredient Notes

1. Preheat oven to 350 degrees F.
2. In a mixer, cream together the butter and the sugar until light and fluffy.
3. Scrape down the sides of the bowl with a rubber spatula, and then beat the
   eggs in one by one. Cream until the mixture is light and lemon-colored.
4. Add the molasses and mix until combined. Scrape down the side of the bowl.
5. In a separate bowl, stir together the salt, ginger, cinnamon and baking soda.
   Add this to the butter mixture and mix until combined.
6. A third at a time, add the flour to the butter mixture and mix just until combined.
7. Divide the dough in two, then wrap in plastic and chill at least 2 hours or overnight.
8. Lightly grease two baking sheets.
9. Roll the dough into balls 1/2 to 2 inches in diameter and arrange them in well-spaced rows on the cookie sheets.
10. Bake about 10-12 minutes, just until crisp. The cookies will be thin and flat.
11. Let cool on the baking sheet 2 minutes, then transfer to wire racks. When cool, store in an airtight GladWare container.