Crisp, Chewy "Molasses Cookies Moldow" (from the Joy of Cooking)

This is now officially my favorite spiced molasses cookie. It's from the 2006 edition of the Joy of Cooking from one of the publishers. I highly recommend The Joy - it's the best all-purpose cookbook I've ever encountered and I refer to it again and again all the time - but if you don't have the book, here's the recipe with a couple modifications I've made:
Makes 3 dozen cookies
In a large bowl, combine:
1 1/2 sticks softened butter
1 cup sugar
Beat until smooth, then add:
1/2 tsp salt
1 tsp baking soda
2 tsp cinnamon
*2 tsp ginger (originally 1 tsp)
1 tsp ground cloves
1/4 cup molasses
*2 egg yolks (originally 1 whole egg. I prefer using yolks only as it makes the cookies flatter, chewier, and richer. If you like fluffier, cakier cookies, use the whole egg)
Beat until smooth, then add:
2 cups all purpose flour
Stir until the flour is just combined and no lumps/bits of flour remain. Don't overmix! Cover and chill the dough for 2 hours.
Preheat oven to 350F.
Line a baking sheet with parchment or a silpat. Scoop the dough and roll into 1 inch balls, then coat in white sugar. Place the cookie dough balls on the sheet, spaced 2 inches apart (you should be able to fit 12-15 cookies on your sheet, depending on its size.) These cookies need to be baked one sheet at a time.
Bake for 8 minutes total, turning the pan halfway through and checking for doneness at around 7 minutes. When you pull the cookies out, they should still be soft in the middle and seemingly "raw," but the edges will be firm and starting to brown a little. Some cookies might have faint cracks on the top.
Let the cookies sit on the pan on a wire rack for a couple minutes to harden, then transfer onto a wire rack to cool completely before storing in an airtight container.
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[@v0zbox]

Ginger molasses cookies are always my favorite around the holidays. I found a recipe that includes finely chopped crystallized/candied ginger several years ago, and it was life changing. It really gives intense gingeriness and a lovely lasting spicy burn. If you make this recipe again next year, try adding a few tablespoons and you will be a merry gal.

[@NeverBreakXPact]

This is the EXACT recipe on the back of Brer Rabbit brand molasses! I made it just a few days ago.

[@yw_ny]

Cookie dough keeps wonderfully well in the fridge for a few days! It also freezes well. One batch of dough will allow you to bake warm fresh cookies every day for a week.

[@missyford1397]

Yum💖

[@sarahplummer2828]

Made these today, following the video. I left them in 8 minutes at 350, but they turned out very flat and chewy. Maybe they needed longer, or maybe they should have chilled longer. Absolutely delicious, but I'd like for them to have a bit if a crunch on the outside.

[@chelseamcbride1032]

I had wanted molasses cookies for like a month but then I bought black strap molasses by mistake... I didn't know there were different types.. Ugh. But when I buy through right type I'll make these damn cookies once and for all.

[@sarahplummer2828]

I bought both kinds this holiday season because I needed blackstrap for a rye bread. I tasted them both straight and actually think the blackstrap would be really good in cookies. Maybe with a little less plus a tbsp of honey to sweeten.

[@chelseamcbride1032]

@@sarahplummer2828 Oh good to know! Thanks! I will try it for Rye bread!