Whip-It up Wednesday: Chewy Ginger Cookies

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These sweet little cookies are perfect for Thanksgiving.

A chewy treat, with the perfect balance of sweet, spicy and savory. My family devours these heavenly treats in a day.  

I make these on Thanksgiving and I double the recipe no questions asked. Half of them will be gone before we walk out the door.  The crumbs may or may not be on my face!

A good cook must sample her food!

I admit I am not a huge molasses fan. A dear friend delivered these to us one Christmas, packaged all pretty. I was hesitant at best. How could it be good?

Upon first bite I tasted a whole new world on the horizon of my taste buds!  These are game changers people! Take them to a mad neighbor, an angry co-worker. I am telling you--lives will be restored, friendships rekindled.

So here it is, the long awaited recipe:

3/4 cup butter, softened
1 cup sugar
1 egg
1/4 cup molasses
2-1/4 cups flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon salt
Turbinado Sugar, reserved for rolling dough

 Cream butter and sugar until light and fluffy. Beat in egg and molasses. 
 Combine the flour, ginger, baking soda, cinnamon, cloves and salt. Gradually add the dry ingredients to the creamed mixture, mix well. Roll into 1-1/2-in. balls, then roll in  Turbinado sugar . Place 2 inches apart on baking sheets, no need to grease the cookie sheet. 
 Bake at 335 degrees for 10-12 minutes or until beginning to crack. Allow to cool if you can wait that long!