Ingredients
4 1/2 cups all-purpose flour
4 teaspoons baking soda
1 teaspoon salt
1 tablespoon ground ginger
1 tablespoon cinnamon
2 teaspoons ground cloves
2 teaspoons nutmeg
1/2 teaspoon allspice
½ cup candied ginger, chopped
1 ½ cups unsalted butter, softened to room temperature
1 cup brown sugar
1 cup granulated sugar
2 eggs
1/4 cup unsulphured molasses
1/2 cup coarse sugar {optional for rolling cookie balls in}
Instructions
In a medium bowl add the flour, baking soda, salt, ginger, cinnamon, cloves, nutmeg, and allspice and stir until combined.
Add chopped candied ginger, stir again. Set the bowl aside.
In a stand mixer, beat butter and sugars about 3 minutes or until light and fluffy. Add eggs one at a time and then the molasses. Beat until combined.
Cover the dough and refrigerate for at least 2 hours.
Preheat the oven to 350 F.
Line a cookie sheet with parchment paper and set aside.
Place coarse sugar on a plate and roll dough into 1-inch balls and then roll in sugar to coat. Place cookie balls 2 inches apart on prepared cookie sheets.
Bake for 9 to 10 minutes or until the cookies begin to crack a little on top.
Remove the cookie sheet from the oven and let cool for 5 minutes before transferring the cookies to a wire rack.