These are the cookies you’ve been waiting for. Soft, sugary, gingery, yummmm. Note this recipe makes A LOT of dough (~40-50 cookies), which is perfect for freezing half. Adapted from Gimme Some Oven.

Ingredients

• 340 g unsalted butter, softened to room temperature
• 200 g granulated white sugar
• 213 g packed brown sugar
• 170 g unsulphured molasses
• 2 large eggs
• 639 grams all-purpose flour
• 4 t baking soda
• 1 T ground ginger
• 2 t ground cinnamon
• 1 t ground cloves
• 1 t fine sea salt

Instructions

1. Preheat oven to 350 F.
2. In a medium bowl, whisk flour, soda, cinnamon, cloves, ginger, and salt. Set aside.
3. In another large mixing bowl, cream softened butter and sugars on medium-high until mixture is light and fluffy, about 2 minutes, scraping down the sides occasionally as needed.
4. Add eggs one at a time and beat on medium-low until combined.
5. Add molasses and beat until combined.
6. Gradually add dry ingredients, 1 cup at a time, and beat until evenly incorporated.
7. Line a sheet pan with parchment paper, then roll dough into 1″ balls.
8. Optional: fill a small bowl of sugar and dip dough balls until completely coated.
9. Arrange dough balls on sheet pan so they have enough space to spread out while cooking.
10. Bake for about 8-10 minutes, until cookies begin to slightly crack on top. (They will crack more while cooling.)
11. Remove from the oven and let cool for 4-5 minutes before eating.
12. Freeze remaining dough – use within 3 months.