Ginger Cookies

• Vegetarian

• Produce

  • 4 tsp Ginger, ground

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/2 cup Molasses

• Baking & Spices

  • 4 1/2 cups All-purpose flour
  • 1/2 tsp Allspice, ground
  • 3 tsp Baking soda
  • 1/2 cup Brown sugar, light
  • 1 1/2 tsp Cinnamon, ground
  • 1 tsp Cloves, ground
  • 1 1/2 cups Granulated sugar
  • 1/2 tsp Nutmeg
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 3 sticks Butter, unsalted

Found on inasouthernkitchen.com

Description

Ingredients

• 4½ cups all purpose flour
• 3 teaspoons baking soda
• ½ teaspoon salt
• 4 teaspoons ground ginger
• ½ teaspoon freshly grated nutmeg
• ½ teaspoon ground allspice
• 1½ teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 3 sticks unsalted butter, softened
• 1½ cups granulated sugar
• ½ cup light brown sugar
• 2 eggs
• ½ cup molasses
• 1 teaspoon vanilla extract

Directions

• Bake cookies at 350. I like to chill the dough before baking because it makes it easier to roll and coat with sugar.
• Whisk together flour, ginger, nutmeg, allspice, cinnamon, cloves, baking soda and salt. Set aside.
• In a large mixing bowl, cream the butter for a few minutes then add the sugars. Mix well until smooth, then beat in eggs, molasses and vanilla.
• Stir or beat in flour mixture using low setting.
• Scoop dough onto a piece of plastic wrap and place it in the fridge for a few hours.
• Using large portions of dough, 2 tablespoons or more, shape into balls and roll in raw turbinado sugar.
• Space the balls a good 2 inches apart on the cookie sheet and bake for about 12 minutes, until lightly browned and puffy.
• Cool on the cookie sheet for a couple of minutes then transfer to a wire rack.