Cook The Book: Soft Molasses Cookies

• 1 cup (2 sticks , 8 ounces) unsalted butter
• 1 cup (7 ounces) sugar, plus more for coating the dough
• 1/2 cup (6 ounces) molasses
• 2 1/4 teaspoons baking soda
• 1 teaspoon salt
• 1 1/4 teaspoons cinnamon
• 1 1/4 teaspoons ground cloves
• 3/4 teaspoons ground ginger
• 2 large eggs
• 3 1/2 cups (14 3/4 ounces) unbleached all-purpose flour

1. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the molasses while mixing at a slow speed, then the baking soda, salt, and spices. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to make sure everything is incorporated. Stir in the flour. Cover the bowl and refrigerate the dough for 1 hour.
2. Preheat the oven to 350u0b0F. Lightly grease (or line with parchment) two baking sheets.
3. Shape or scoop the dough into 1 1/2-inch balls; a tablespoon cookie scoop works well here. Roll them in granulated sugar and put them on the prepared baking sheets, leaving about 2 inches between them.

butter, sugar, molasses, baking soda, salt, cinnamon, ground cloves, ground ginger, eggs, flour

Taken from www.seriouseats.com/recipes/2009/12/soft-molasses-cookies-recipe.html (may not work)