Soft Molasses Cookies

When I was little, I used to refuse to eat store-bought cookies. No Chips A'Hoy, no Nutter Butters, nothing. If it wasn't fresh, I wasn't eating it. This cookie recipe is largely the reason for that: these cookies are so good that when my mother used to package half of them and put them in the freezer downstairs, I used to sneak down and steal two or three at a time. I'm sure she was a little disappointed--but not too confused--when she found the tupperware container two-thirds empty.

Anyhow, if you're thinking, "But I don't like those molasses cookies with the sugar on top," don't worry; these are nothing like that. They are much much much better, largely because they contain sour cream, the secret ingredient to most of the world's best baking. In fact, I can say pretty unequivocally that these are the best cookies in the world.

I would strongly encourage you to double the recipe. And don't bother putting half of them in the freezer . . .

Soft Molasses Cookies

1 cup butter (2 sticks), softened

1 cup sugar

1 egg

1/2 cup light molasses

1 tsp vinegar

1 cup cultured sour cream

3 cups flour

1/5 tsp cinnamon

1 tsp powdered ginger

2 tsp baking soda

1 tsp salt

1. Cream the butter. Gradually add the sugar.
2. Beat in the egg and the molasses.
3. Add the vinegar and the sour cream. Blend.
4. Blend in the flour, cinnamon, ginger, baking soda, and salt.
5. Chill for at least one hour.
6. Preheat oven to 350 degrees.
7. Drop rounded teaspoonfuls onto greased cookie sheets.
8. Cook for about 9 minutes. Press lightly on the top to test. If the cookie bounces back, it's definitely ready--and maybe a bit done. If the cookie doesn't quite bounce back, it's perfect.
9. Cool and remove from pan.

Makes about 5 dozen cookies.

Family Ratings on a scale of 1-10.

Lucy: 10. Duh.

Jamie: 10. More. More. More.

Will: 15. I don't care about the mathematical improbabilities.

Ellen: 10. Damn it, Paul, you have to leave some for us!

Paul: 1,000.