Molasses Crisps Spicy the flavor of molasses is one that our American forebears were very familiar with, but it isn’t used much today. However, its deep caramel taste has a place at the table and in the cookie jar. The crisps can be made in any size, from thumbnail to saucer.

Ingredients 

Makes about 3 dozen cookies; can be doubled

12 tablespoons (1 1/2 sticks) unsalted butter

1 cup sugar

1 large egg

1/4 cup molasses

1/4 teaspoon salt

1/2 teaspoon ground ginger

1 teaspoon cinnamon

1 teaspoon baking soda

1 3/4 cups all-purpose flour

Method 

1. In a mixer, cream together the butter and the sugar until light and fluffy. Scrape down the sides of the bowl with a rubber spatula, then beat in the egg. 

2. Cream until the mixture is light and lemon-colored. Add the molasses and mix until combined. Scrape down the side of the bowl.

3. In a separate bowl, stir together the salt, ginger, cinnamon and baking soda. Add this to the butter mixture and mix until combined.

4. A dd the flour to the butter mixture and mix just until combined.

5. Make into a disk, wrap in plastic, and chill at least 2 hours or overnight.

6. Preheat the oven to 350 degrees and lightly grease two baking sheets. Roll the dough into balls 1/2 to 2 inches in diameter and arrange them in rows, spaced about two inches apart, on the cookie sheets. They will spread.

7. Bake about 10-12 minutes, just until crisp. The cookies will be thin and flat.

8. Let cool on the baking sheet 2 minutes, then transfer to wire racks. When cool, store in an airtight container.