Chewy Ginger-Molasses Cookies

These turn out so good. Not as molasses tasting as the other ones, but with a kick of spice and definitely moist and chewy. Not only that, they're super easy and quick. Wela Wong, who claims she can't cook (lies) whipped these out and they turned out wonderful.
6 T or 3/4 stick unsalted butter
1 C all purpose flour (5 oz. may be a little too little)
1 tsp ground ginger
½ tsp ground cinnamon
¼ tsp salt
¼ tsp baking soda
½ C sugar (used a fraction less, could even go a little less, maybe 3/8 C)
2 T dark molasses
1 large egg yolk
Preheat oven to 350 degrees. Melt butter in saucepan or throw into the microwave for intervals of 30 s, checking after each 30 s to see if melted. Line baking sheet with parchment paper.

Combine the flour, ginger, cinnamon, salt, baking soda in a medium sized bowl and whisk to combine.

Pour melted butter, stir in sugar, molasses, egg yolk. Stir in flour mixture until just combined.

Drop tablespoonfuls of batter onto cookie sheet leave 3” between each cookie. Bake until edges are set but centers are still soft, 8-10 minutes. Let cool for 5 minutes on the sheet (they will be really really soft) before removing to the wire rack with a metal spatula.

Makes 12 1½ T cookies or about 15-18 1 T cookies, From Instant Gratification

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