If you like crunchy cookies, just bake them longer. But if you're like us then bake them for the called for amount of time (depending on your oven) and enjoy them warm with some iced coffee (or tea if you're any other Blake family). If you can't eat them all at once then store them in an airtight container. And a nice tip I learned from my sister-in-law, add a piece of bread to the container and it will keep the cookies soft, while making the bread hard as a rock.
I made these to celebrate the closing of Tom's semester (though he's still writing and studying for exams). We're enjoying them a little at a time, thanks to the sacrificial piece of bread. And the Blake family.
'Sweetish' Pepper Cookies
2 sticks of butter, room temperature (227 grams)
1 1/2 cups white sugar
1 Tablespoon molasses, unsulphured
2 3/4 cups all purpose flour
2 teaspoons baking soda
3 teaspoons cinnamon
1/2 teaspoon ginger
1 1/2 teaspoons cloves
Preheat oven to 350' (180').
Cream butter, sugar, molasses and egg in a large bowl. Mix dry ingredients in a separate bowl. Add the dry ingredients to the butter mixture, 1/2 cup at a time.
Roll dough into 1 inch balls and place 2 inches apart on a cookie sheet. Bake 7-8 minutes for a crunchy edge and soft middle. Bake longer for a completely crunchy cookie.
Remove the cookies to a cooling rack for a few minutes. These are great warm out of the oven, or the next day, but they will dry up quickly if you don't store with some bread.