GINGER MOLASSES COOKIES

Ingredients:

1 1/4 cup unsalted butter (at room temperature)

2 cups white sugar

2 eggs

1/2 cup molasses

4 cups all purpose flour

1/2 tsp salt

4 tsp baking soda

2 tsp ground cinnamon 

1 tsp grated fresh ginger (or powdered ginger)

1/2 tsp ground cloves 

1/3 cup white sugar for rolling

Directions:

Add the butter to the bowl of your stand mixer fitted with the paddle attachment. Cream the butter on medium high speed until it's soft and creamy. Add the sugar and beat on medium high speed for 2 minutes.

Beat in the eggs one at a time. Beat in the molasses and scrape down the bowl to ensure everything is evenly combined.

In a separate bowl, combine the flour, baking soda, grated ginger, cinnamon, cloves and salt. Whisk these ingredients together to they're combined and dump the mixture into the bowl of the stand mixer with the butter mixture.

Combine the butter mixture and the dry ingredients on low speed just until no streaks of flour remain. Once your cookie dough comes together, cover the bowl with plastic wrap and place it in the fridge to chill for one hour.

After one hour, preheat your oven to 350 degrees Fahrenheit. Remove the dough from the fridge and shape it into about balls with your hands, rolling each ball of dough in the white sugar and placing it on a baking sheet prepared with some parchment paper. Remember to space the cookies out appropriately...this recipe makes about 3 dozen cookies so you'll likely need to bake 3 or more sheets of cookies.

Bake each sheet of cookies for 10-11 minutes. When you remove the baking sheet from the oven, let the cookies cool on the baking sheet until they've cooled almost completely. This will help them achieve that soft and chewy texture as they continue to bake on the inside even after they've been removed from the oven. And Enjooy ;)