Ginger Molasses Cookies

PREP IN ADVANCE TO CHILL

Loni P. 

Cheryl Day's Treasury of Southern Baking

4 3/4 (594g) unbleached all-purpose flour 

2 Tablespoons ground ginger
2 teaspoons ground cinnamon
1/4 teaspoon ground coriander 
1/4 teaspoon ground cardamom
2 teaspoons (11g) baking soda
1 teaspoon fine sea salt
Grated zest of 2 lemons
3/4 pound (3 sticks/340g) unsalted butter, at room temperature
2 cups (400g) granulated sugar
1/2 cup (118ml) dark molasses
2 large (100g) eggs, at room temperature
3/4 cup (150g) turbinado sugar for rolling 

In a large mixing bowl, whisk together the flour, ginger, cinnamon, coriander, cardamom, baking soda, salt, and zest. Set aside. 

In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the butter and granulated sugar together on medium speed until superlight and fluffy, 3 to 5 minutes. Add the molasses and mix until blended. Add the eggs one at a time, beating well after each addition and scraping down the sides and bottom of the bowl with a rubber spatula as necessary. Add the flour mixture in thirds, mixing until just combined. 

Remove the bowl from the mixer stand (if using) and finish mixing by hand to make sure no bits of flour or butter are hiding on the bottom of the bowl and the dough is thoroughly mixed. Cover the bowl with plastic wrap and chill until the dough is firm, at least 2 hour, and up to overnight. 

When you are ready to bake, position the racks in the middle and lower third of the oven and preheat the oven to 350. Line two baking sheets with parchment. Pour the turbinado sugar into a shallow bowl. 

Use cookie scoop or spoon to portion the cookies, then shape each one into a ball with your hands. Roll the balls in the turbinado sugar and place them on the prepared baking sheets, leaving 2 inches between them to allow for spreading. Place the sheets of cookies in the refrigerator to chill for about 15 minutes before baking (optional). 

Bake the cookies for 12 to 17 minutes, rotating the pans halfway through and switching their positions (optional). It's difficult to check darker cookies for doneness: Look for browner edges that are slightly firm to the touch; the middles should have started to puff and look dry. Let the cookies cool completely on the pans on wire racks. 

The cookies can be stored in an airtight container at room temperature for up to 3 days.