View Large Image Ginger Cookies Recipe Get ingredients: 341 g (1 1/2 cups) butter (unsalted, room temperature, 65-70° F / 18-21° C) 2 eggs (100 g) (large, room temperature) 10 g (2 tsp) baking soda 563 g (4 1/2 cups) flour (all-purpose) 4 g (1 1/2 tsp) ground cinnamon 2 g (1 tsp) ground cloves 8 g (4 tsp) ground ginger 169 g (1/2 cup) molasses 2 g (1/4 tsp) salt 450 g (2 cups + 1/2 cup) sugar (white, granulated) stand mixer baking trays mixing bowl (medium) regular bowl cookie scoop (small, 1/8 cup) spatula whisk parchment paper or silicone mats If the eggs are not room temperature, place them in a bowl of warm water for a few minutes. Clear some space in the fridge (for chilling the dough in a bowl later). Line the baking trays with parchment paper or a silicone mat. Set aside. Add to medium mixing bowl: 563 g (4 1/2 cups) flour 10 g (2 tsp) baking soda 8 g (4 tsp) ground ginger 4 g (1 1/2 tsp) ground cinnamon 2 g (1 tsp) ground cloves 2 g (1/4 tsp) salt Whisk until combined (about 30 seconds). Set aside. Add to regular bowl and set aside: 50 g (1/2 cup) sugar Attach the paddle to the stand mixer. Add to stand mixer bowl: 341 g (1 1/2 cups) butter (chopped into about 8-16 pieces) Mix on high speed until smooth (about 1 minute). Add to stand mixer bowl: 400 g (2 cups) sugar Mix on high speed until smooth (about 5 minutes). Add to stand mixer bowl: 2 eggs (100 g) 169 g (1/2 cup) molasses Mix on high speed until the mixture is light brown and consistent (about 1.5 minutes). Set stand mixer to low speed. Using a measuring cup, scoop the dry ingredients into the stand mixer bowl about a cup at a time until all the ingredients have been added. Mix on low speed just until the dry ingredients disappear (about 1.5 minutes). Do not over-mix. Cover the bowl with a lid, plastic wrap, or beeswax wrap. Chill the dough in the fridge for at least 30 minutes. Set the oven to bake, 350° F (177° C). Ensure the oven rack is in the middle position. Using a cookie scoop, scoop the dough into balls weighing about 22 g each. Roll each scoop of dough in a smooth ball using your hands. Roll each ball in the bowl of sugar. Generously cover the entire ball. Place each ball on the baking tray. You should be able to fit 12 cookies per 18"x13" half sheet baking tray (3 rows by 4 columns). You should be able to fit 8 cookies per 13"x9" quarter sheet baking tray (2 rows by 4 columns). Bake for 11 minutes (or until the cookies are light brown and puffed). Let cool at room temperature on the baking tray for 10 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days.
