Ingredients
1½ sticks butter, softened (did that in the microwave)
1 cup light brown sugar
1 egg
1/4 cup molasses *see note for a handy trick
1 Tbsp fresh grated ginger
2 cups flour
1½ tsp baking powder
1 Tbsp dry ground ginger
1/2 tsp cardamom
1/2 tsp cloves
1/2 tsp salt
Directions
Preheat oven to 350 degrees.
In a large mixing bowl combine brown sugar and butter and beat at low speed about 2 minutes until light and fluffy.
Add egg, fresh ginger, and molasses and beat for 1 minute at low speed to combine.
In another large bowl, combine all dry ingredients and mix well.
Add dry ingredients to wet ingredients and mix until just combined.
Line a cookie sheet with parchment paper. (You don’t have to, but it sure makes clean-up easier and I like the way the cookies never stick.)
Drop heaping teaspoons of batter about 2 inches apart on the cookie sheet.
Bake for 12 to 14 minutes depending on how crispy you like your cookies. They firm up a bit as they cool.
Cool 1 minute on the cookie sheet then move to wire racks or waxed paper to cool completely.
Makes 2 ½ dozen
*When you have to measure sticky wet ingredients like honey or molasses, spray your measuring cup with cooking spray first and the sticky stuff will pour out easily.