Bite Sized Chewy Molasses Ginger Cookies

By way of apology for my extended absence I've decided to post a little more often than usual this week. Of course, my desire to write blog posts is also heightened by the fact that it is finals week here at UC Berkeley meaning I have 3 finals and 2 papers in the next few days...so of course I'm looking for any way to procrastinate. This means that I spend way too much of my time in the kitchen (cooking is stress relief...right?) or on the internet looking at recipes (and the 5 minute break turns into an hour...or two).

Let me begin by saying that molasses cookies are my absolute favorite cookie. Back home in Humboldt I one of my favorite treats are the giant, chewy, intensely molasses cookies that you can get at the local bagel shop (called Los Bagels, in case you're ever in Humboldt). Since moving to Berkeley (and away from my beloved cookies), I have been questing for a recipe that will hold me over until the next break. This is that recipe.

Although these cookies are different from the giant ones back home, they have the same spirit, the same molasses-y, spicy, chewy goodness. They are bite sized, snacking, oops I think I just ate ten sort of cookies.

These cookies also have the added bonus of being absolutely adorable (thus perfect for any holiday cookie platters or gift baskets). In addition, they also keep well for days (if they last that long). My recipe is slightly adapted from this one from Better Homes and Gardens (if you look at their picture, don't ask me what the white things are on their cookies, I have absolutely no idea).

Bite Sized Molasses Ginger Cookies

1/3 cup unsalted butter
2/3 cup packed brown sugar
1 egg
1/4 cup molasses (I do a big sloshy "oops I accidentally spilled a bit extra into the batter" measurement)
2 cups whole wheat flour (alternately all-purpose would work)
1 teaspoon baking soda
1 teaspoon ginger
1/2 teaspoon cinnamon
1/4 teaspoon cloves
pinch black pepper
1/2 teaspoon salt
2 tablespoons granulated sugar
1/2 teaspoon cinnamon

Preheat oven to 350 degree F and line a cookie sheet with parchment paper; set aside.
In a large mixing bowl beat the butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, beat until combined. Beat in egg and molasses. Stir in the flour, baking soda, salt and spices.
Shape dough into 1-inch balls. Combine the granulated sugar and remaining 1/2 teaspoon cinnamon. Roll balls in sugar-cinnamon mixture. Place 2 inches apart on prepared cookie sheet and squash slightly with your fingers. Bake for 10 to 11 minutes or until set and tops are cracked. Remove from cookie sheet. Cool on a wire rack. Makes about 4 dozen