Chewy Ginger Molasses Cookies

ingredients

• 1 1/2 cups unsalted butter, softened to room temperature (not melted)
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1 1/2 cups molasses
• 2 eggs
• 4 1/2 cups all-purpose flour
• 4 teaspoons baking soda
• 1 tablespoon ground ginger
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon salt

the making of it

1. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, cinnamon, cloves, ginger, and salt. Set aside.
2. Cream Butter and Sugars: In a separate mixing bowl, cream together the softened butter, granulated sugar, and brown sugar on medium-high speed until the mixture is light and fluffy, about 2 minutes, scraping down the sides as needed.
3. Add Wet Ingredients: Mix in the eggs and molasses, and beat on medium-low speed until each is combined.
4. Combine: Gradually add the dry ingredient mixture and beat until it is evenly incorporated.
5. Chill Dough: Transfer the dough to an airtight container and refrigerate for at least 2 hours, or until completely chilled.
6. Preheat Oven: Preheat oven to 350°F. Line a baking sheet with parchment paper; set aside.
7. Shape and Coat: Roll the dough into small balls, about 1-inch in diameter. Roll each ball in sugar until it is completely coated, then place on the prepared baking sheet.
8. Bake: Bake for about 12 minutes, until the cookies begin to slightly crack on top. (They will crack more while cooling.)
9. Cool: Remove from the oven and let cool completely.