To me, the perfect molasses cookie is slightly firm around the edges but still chewy and soft in the middle. I know some people may prefer more "cake like" molasses cookies, and others like them to be crisp like a gingersnap. If you like the first cookie I described...I recommend trying these...
...and I recommend them with a tall glass of milk.
3/4 c. unsalted butter
1 c. brown sugar
1/3 c. Blackstrap molasses
2 1/2 c. flour
2 t. baking soda
1 t. cinnamon
1/2 t. salt
1/2 t. nutmeg
1/2 t. ginger
For rolling dough – 1/2 c. natural (raw) cane sugar
1. Cream the butter and brown sugar together until fluffy. Add the egg and molasses and beat for an additional minute.
2. In a small bowl, combine the dry ingredients. Sift or stir with a fork or whisk for 30 seconds.
3. Add the dry ingredients to the wet ingredients and mix just until combined. Cover dough and refrigerate for 1 – 2 hours, until firm.
Recipe adapted from Stolen Moments Cooking