Moss Mountain Inn Huge Ginger Molasses cookies

Big, soft, chewy and spicy, what more could you ask for?  Makes about 20 cookies


1 1/2 cups (3 sticks) unsalted butter
1 cup granulated sugar roll in grand
1 cup brown sugar
2 large eggs
1/2 cup molasses
4 cups all-purpose flour
2 tsp baking soda
1 tsp Kosher salt
2 tsp cinnamon
2 tsp dry ginger
1 tsp cloves
1/2 cup additional granulated sugar to roll cookies in
Soften the butter slightly by microwaving for 15 seconds on high.  Place the butter in a large mixing bowl and add the granulated and brown sugar.  Using an electric mixer on medium-high speed, cream the butter and sugars until creamy and uniform.  Blend in the eggs, one at a time, then the molasses.  Stop the mixer and add the remaining ingredients on top of the wet ingredients then mix on low until just uniformly blended.

Using an 18-8 scooper, scoop the dough out into 2 1/4 inch diameter balls and roll in granulated sugar until well coated.  Set each ball on a parchment covered baking sheet and when all balls are rolled, place the sheet in a freezer overnight.  The next day, transfer the frozen balls to a gallon freezer bag and store in the freezer until ready to bake.

When ready to bake, remove the desired number of cookies and place well spaced on a parchment covered baking sheet, no more than 6  per 12 x 18 inch sheet.  Preheat the oven to 350 F and bake for 22-24 minutes or until the cookies look firm and a bit dry around the edges.  Remove from the oven and let cool on the baking sheet for 10 minutes or so then remove to a wire rack to cool fully.