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Prep Time: 60 Minutes Cook Time: 12 Minutes |
Ready In: 72 Minutes Servings: 18 |
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This makes a lot of cookies - 2 1/2 dozen large cookies. Ingredients:
2 1/4 cups butter (4 1/2 sticks) |
2 1/2 cups sugar |
3 eggs |
3/4 cup molasses |
1 1/2 teaspoons vanilla extract |
8 cups pastry flour (2 lbs) |
1 1/2 teaspoons baking soda |
1 1/2 teaspoons salt |
1 tablespoon ground cinnamon |
1/4 teaspoon ground cinnamon |
1 tablespoon ground cloves |
1/4 teaspoon ground cloves |
1 tablespoon ground ginger |
1/4 teaspoon ground ginger |
1/2 cup coarse sugar, more as needed |
Directions:
1. Beat the butter and sugar until light and fluffy; add eggs, one at a time, incorporating each.
2. Add in molasses and vanilla.
3. In a large bowl, sift together flour, baking soda, salt, cinnamon, cloves, and ginger.
4. Add dry ingredients, a little at a time, to mixer, until fully incorporated; cover and refrigerate dough for 1 hour.
5. Preheat oven to 350 degrees F.
6. Use an ice cream scoop to scoop the dough into balls; roll each in coarse sugar, then place on parchment lined baking sheet (leave 3 inches between each cookie).
7. Bake until lightly and golden and set, about 10 to 12 minutes, rotating halfway through cooking.
8. Cool cookies and store in an airtight container.
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