Soft Molasses Cookies
1 cup (2 sticks) unsalted butter
1 cup sugar, plus more for coating the dough
1/2 cup molasses
2 1/4 tsp baking soda
1 tsp salt
1 1/4 tsp cinnamon
1 1/4 tsp ground cloves
3/4 tsp ground ginger
2 large eggs
3 1/2 cups un-bleached all purpose flour
In a large mixing bowl, cream together 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 one hour.
Preheat the oven to 350 degrees. Lightly grease (or line with parchment paper) two baking sheets. Shape or scoop the dough into 1 1/2 inch balls. Roll them in granulated sugar and put them on prepared baking sheets, leaving about 2 inches between them.
Bake the cookies for 10 minutes. The center will look soft and puffy, which is ok. As long as the bottoms are set enough to lift part way off the cookie sheet without breaking, they're ready to come out of the oven. Cool the cookies on the pan for 10 minutes before transferring them to a rack to to cool completely. Yield 44 cookies.