Chewy Ginger Molasses Cookies

Step 1

In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt. Set aside.

Step 2

Using a separate mixing bowl, either with a stand mixer or a hand mixer, cream together the softened butter and sugars on medium-high speed until the mixture is light and fluffy and a pale yellow color, about 2 minutes, scraping down the sides occasionally as needed. Mix in the eggs (one at a time) and molasses, and beat on medium-low speed until each is combined. Gradually add in the dry ingredient mixture and beat until it is evenly incorporated.

Step 3

Transfer the dough to an airtight container and refrigerate for at least 2 hours, or until the dough is completely chilled.

Step 4

Preheat oven to 350°F.  Line a sheet pan with parchment paper; set aside.

Step 5

Roll the dough into small balls, about 1-inch in diameter. Fill a separate small bowl with sugar, and roll each ball in the sugar until it is completely coated. Place dough balls on the prepared baking sheet.

Step 6

Bake for about 8-10 minutes, until the cookies begin to slightly crack on top.  (They will crack more while cooling.)  Remove from the oven and let cool for 4-5 minutes. Then transfer the cookies to wire racks to cool completely.

Step 7

Serve warm and enjoy, or store in a sealed container for up to 4 days.  Or freeze for up to 3 months.