In a bowl, sift together the flour, baking soda, cinnamon, ginger, cloves, nutmeg and salt. Set aside. Using an electric mixer, beat together the butter and 2/3 c. sugar on high speed until light and fluffy, 1-2 minutes. Beat in vanilla, egg yolk and molasses, mixing well. Reduce the speed to low and add the flour mixture in three additions, beating until each addition is fully blended. Cover with plastic wrap and refrigerate 1 hour.
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If using 1 oven, place 2 baking sheets at a time in the oven; refrigerate the remaining sheet until ready to bake. Bake the cookies until golden around the edges but still soft, 8-10 minutes for chewy cookies and 10-12 minutes for crisp cookies; switch the pans halfway through the baking time. Using a spatula, immediately transfer the cookies to wire racks to cool. Store in an airtight container at room temperature for up to 2 days. Makes about 30 cookies.
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