Ingredients
Scale
- 3 cups all-purpose flour
- 3/4 cup packed brown sugar
- 4 teaspoons ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- a pinch of ground cloves
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1–1/2 sticks (6 ounces) unsalted butter, softened
- 3/4 cup molasses
- 1 tablespoon whole milk
- 1/2 cup turbinado (raw) sugar
Instructions
- In a large bowl, whisk together the flour, sugar, ginger, cinnamon, nutmeg, cloves, baking soda and salt.
- Using an electric mixer, beat the butter into the flour mixture for 2 minutes, until the mixture looks like wet sand. Add the molasses and milk, then beat until just combined. (I found that this was easiest with a spatula and some elbow grease.) Use your hands to knead the dough just until it comes together (no need to get serious here — you’re just bringing it together). Divide into two halves and double-wrap each in plastic wrap. Chill for at least 2 hours, until the dough is firm.
- Preheat the oven to 350F. Line two baking sheets with parchment paper.
- Shape the dough into 36 tablespoon-sized balls. Roll each ball in the turbinado sugar, then place on the baking sheet. Bake for 12 minutes, until the cookies are set but slightly soft in the center. Cool for 10 minutes before carefully transferring the cookies to a wire rack. (You may have to bake the cookies in batches.) Let cool completely before serving.