Ingredients

The following ingredients have 4 Servings
  • 4 1/2 cups all purpose flour (**5 cups if you want the cookies to be puffy!)
  • 4 teaspoon ground ginger
  • 2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon salt
  • 1 ½ cups unsalted butter
  • 2 cups granulated sugar
  • 3 eggs
  • ½ cup molasses
  • 1/2 cup coarse sugar (raw or Turbinado sugar) (or granulated sugar)

Instruction

  • In a medium sized mixing bowl, stir together the flour, ginger, baking soda, baking powder, cinnamon, cloves, and salt. Set aside.
  • In a large mixing bowl, beat butter until softened. Gradually add the 2 cups granulated sugar, beat until mixed well. 
  • Add eggs and molasses, beat well. 
  • Add half of flour mixture, mix on low until combined. Stir remaining flour in with a large spoon.
  • If the dough is sticky, refrigerate for 1 hour before baking. This will also help the cookies to hold their shape while baking!
  • Using large ice cream scoop, or #16 cookie scoop, shape dough into 3 inch balls. About the size of a golf ball. Roll in the coarse or granulated sugar. Place on an ungreased cookie sheet about 4 inches apart.
  • Bake in a 350 oven for 12 minutes or until cookies are light brown and puffed. Check the cookies after 10 minutes. (Do not over bake or cookies will not be chewy.) 
  • After they are removed from the oven, slam the cookies sheet on the counter. The cookies should crackle. Sprinkle on a little more sugar while hot.