Total time: 1 hour
Servings: 2 dozen cookies
Note: Adapted from Milk on Beverly Boulevard. Milk serves the cookies garnished with a sugar glaze (3 tablespoons water heated with 1 1/2 tablespoons each corn syrup and fondant in a saucepan until combined, then beaten with 2 cups plus 3 tablespoons powdered sugar until smooth). Fondant is available at baking supply stores as well as at cooking stores and select gourmet supply stores. You can substitute royal icing.
1 cup (2 sticks) butter
2 cups sugar
1/2 cup molasses
3 1/3 cups plus 1 tablespoon (14.5 ounces) flour
1 tablespoon baking soda
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon salt
1/2 teaspoon ground cloves
Heat the oven to 325 degrees. In the bowl of a stand mixer, or in a large bowl using a hand mixer, cream together the butter and sugar until light and fluffy, 3 to 5 minutes. Add the eggs, one at a time, to the mixture until thoroughly incorporated. Beat in the molasses.
In a separate bowl, whisk together the flour, baking soda, cinnamon, ground ginger, salt and ground cloves. With the mixer running, slowly add the dry ingredients to the mixture until completely incorporated.
Spoon the batter into mounds (about 2 tablespoons each) and place on a parchment-lined cookie sheet (space the cookies at least 3 to 4 inches apart, as they will spread). Bake the cookies until set, about 18 minutes, rotating halfway through for even coloring.
Nutrition (per cookie): 221 calories; 2g protein; 35g carbohydrates; 1g fiber; 8g fat; 5g saturated fat; 36mg cholesterol; 21g sugar; 264mg sodium.