I call these vintage because they are the iconic Molasses cookie that my Grandmother and my Aunt made.
2 1/2 C sifted flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp nutmeg
1 C granulated sugar + 1/4 C in a small bowl for rolling the cookie balls.
3/4 C (1 1/2 sticks) butter, melted
1/4 C Molasses
In a large mixing bowl, whisk:
Whisk well and set aside.
In another large mixing bowl:
1 C Sugar
Gradually add the dry ingredients.
Stir well with a wooden spoon.
Wrap the dough in plastic wrap and refrigerate overnight.
Preheat the oven to 375 degrees.
Line a sheet pan with parchment paper.
Using a cookie scoop, shape the dough into 1" balls and roll each ball in the remaining sugar.
Place the cookies 2" apart on the sheet pan.
Bake for 10 minutes.
For a crisper cookie, bake for 12 minutes.
The tops should begin to crack.
Remove the pan and cool it on a rack for 5 minutes.
Transfer the cookies to the rack and cool completely.
Peace in the Kitchen!