Soft Molasses Cookies
1 cup ( 2 sticks, 8 ounces) unsalted butter
3/4 cup sugar, plus more for coating
1/2 cup molasses
2 1/4 teaspoon baking soda
1 teaspoon sea salt
1 1/4 teaspoons cinnamon
1 1/4 teaspoons ground cloves
1 tablespoon freshly grated ginger
2 large eggs
3 1/2 cups (14 3/4 ounces) unbleached all-purpose flour
In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the molasses while mixing at slow speed, then the baking soda, salt, and spices. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to make sure everything is incorporated. Stir in the flour. Cover the bowl and refrigerate the dough for 1 hour.
Preheat the oven to 350. Line 2 baking sheet tray with parchment paper.
Shape or scoop the dough into 1 1/2 balls (a tablespoon cookie scoop works well). Roll the cookies in the granulated sugar and put them on the prepared sheet trays placing them two inches between them.
Bake the cookies for 10 minutes. The centers will look soft and puffy, which is perfect. Cool the cookies on the pan for 10 minutes before transferring them to a rack to cool completely.