View Large Image Ginger Cookies Recipe Get ingredients: 12 oz (1 1/2 cups) butter (unsalted, room temperature, around 65° F / 18° C) 2 eggs (room temperature) 2 tsp baking soda 20.25 oz (4 1/2 cups) flour (all-purpose) 6 oz (1/2 cup) molasses 19.25 oz (2 cups + 1/2 cup) sugar (white, granulated) 1 1/2 tsp ground cinnamon 1 tsp ground cloves 4 tsp ground ginger 1/4 tsp salt digital scale baking trays parchment paper medium mixing bowl regular bowl stand mixer spatula whisk small cookie scoop (1/8 cup) 1 tsp, 1/2 tsp, 1/4 tsp Clear enough space in the fridge for the stand mixer bowl (to chill the dough later). Line the baking trays with parchment paper. Set aside. Add to medium mixing bowl: 20.25 oz (4 1/2 cups) flour 2 tsp baking soda 4 tsp ginger 1 1/2 tsp cinnamon 1 tsp cloves 1/4 tsp salt Whisk until combined (about 30 seconds). Set aside. Attach the paddle to the mixer. Add to mixer mixing bowl: 12 oz (1 1/2 cups) butter (chopped into about 8-16 pieces) 14 oz (2 cups) sugar Mix on low-then-high speed until smooth (about 5 minutes). Add to regular bowl and set aside: about 1/2 cup sugar Add to mixer mixing bowl: 2 eggs (one at a time) 6 oz (1/2 cup) molasses Mix on low-then-high speed until the mixture is light brown and consistent throughout (about 1.5 minutes). Set mixer to low speed. Using a measuring cup, scoop the dry ingredients into the mixer mixing bowl about a cup at a time until all the ingredients have been added. Continue mixing on low speed until the flour disappears (about 1.5 minutes). Do not over mix. Turn off the mixer. Remove the bowl from the mixer. Cover the bowl in plastic wrap and place the bowl in the fridge for at least 30 minutes. If there's anything in the oven, take it out. Set the oven to bake, 350° F (177° C). When the timer is done, remove the bowl from the fridge. Using a cookie scoop, scoop the dough. Optionally, use a digital scale to weigh each scoop of dough. They should be about 0.78 oz each. (and optionally, a digital scale) Roll each scoop of dough in a 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 about 12 balls per full sheet baking tray or 8 balls per half sheet baking tray (13"×9"). Place the baking tray in the oven on the middle rack. Set a timer for 11 minutes (or until the cookies are light brown and puffed). When the timer is done, remove the baking tray from the oven. Turn off the oven. Let cool on the baking tray for about 10 minutes. Remove from the baking tray and let cool on a wire rack. Store in an airtight container at room temperature for up to 5 days.
