The secret of these divine ginger cookies is the light sugar water topping that cooks into a crispy coating over the top. Teaspoonfuls of cookie dough are dropped onto a baking sheet, then the bottom of a glass cup is dipped into a bowl of water, then into a bowl of sugar to coat, and finally the sugary glass cup bottom is squashed onto the cookie dough until the dough is flattened into the shape of a cookie.

These cookies were made by my great grandmother and were my grandfather’s favorite cookies. So far they are loved by five generations in my family! The traditionally winter spices, in perfect combination and combined with molasses, makes for a warm, fully satisfying flavor.

Ginger Cookies
2/3 cup organic butter
1 cup organic sugar
1 beaten egg
1/4 cup light molasses
1 3/4 cups unbleached organic whole pastry flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves

1. Cream the butter and sugar.
2. Add the egg and molasses. Beat well.
3. Add the flour, salt, baking soda and spices and mix thoroughly.
4. Drop by the teaspoonful onto a greased cookie sheet, and then flatten with the bottom of glass that has been dampened with water and pressed in sugar. You can also roll out the dough and cut with cookie cutters. Brush with sugar water by putting 1/4 cup of sugar in a bowl, adding enough water to dissolve the sugar, dip a sauce brush into the water and “paint” the top of the cookies before baking.
5. Bake at 350 F degrees for ten minutes.

Makes 5-6 dozen.

–Annie B. Bond