If you're a fan of ginger and molasses, and you like cookies, these will be sure to please. They are addictive, so consider yourself warned!
These cookies have a crispy, crunchy texture. For a chewier cookie, try our Spicy Ginger Cookies.
If the recipe is too large for your family, you can freeze half of the dough for a future use or halve the quantity.
3/4 cup (1-1/2 sticks) unsalted butter, softened
2 cups sugar
2 large eggs
3/4 cup molasses
2 teaspoons white vinegar
4 cups unbleached all-purpose flour
1-1/2 teaspoons baking soda
1 tablespoon plus 1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
Sugar for rolling cookies
Position a rack in the middle of the oven, and preheat to 350 degrees F. Butter two or more cookie sheets or line with parchment; set aside.
Cream the butter and sugar in a medium-size bowl. Beat in the eggs, molasses, and vinegar.
In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, and cloves. Add the dry mixture to the batter and mix thoroughly.
Form the cookie dough into 1-inch balls by rolling the dough between your palms. Sprinkle some sugar on a plate. Lightly roll the cookie balls in the sugar to coat the dough. Space the cookies 2 inches apart on the prepared baking sheet. Don't flatten the cookies.
Bake until the cookies have just set and are fragrant, 10 to 12 minutes. Place the sheet on a wire rack and cool 10 minutes. Remove the cookies with a spatula and finish cooling them on the rack.
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