I was sure I had taken pictures of just the cookies, but oops, can’t find them so here’s the full dessert I share in the “tips” at the end of the recipe.
1 1/2 cups butter, softened but not melted
2 cups brown sugar
2 teaspoons vanilla extract
3/4 cup sorghum molasses
4 1/2 cups flour
1 teaspoon salt
4 teaspoons baking soda
1 teaspoon ground ginger
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
Method: Cream butter and sugar together. Add eggs and vanilla and beat until fluffy. Blend in molasses. Add remaining ingredients.
Chill dough 1-2 hours. Drop by teaspoon or cookie scoop full into a bowl of granulated sugar and roll each ball to coat.
Place on greased cookie sheet. (Or line your cookie sheet with parchment paper.) Bake at 350 degrees for 10-12 minutes. Do not overbake. Yield about 7 dozen.
Tip: For a “bigger” dessert, I served these recently with creme fresh (equal parts heavy whipping cream ((unwhipped)) and sour cream mixed and sweetened lightly with your choice of sweetener) and fresh sliced peaches and blackberries. I grated a little fresh nutmeg on top of the dessert. It was amazing!
These are probably my ultimate life-long favorite cookie. This particular recipe is from Frances Rohrer, a beloved grandmother of one of my best friends growing up.