Makes approx. 3 dozen 2″ cookies

Ingredients

• 2 C. AP Flour, sifted
• 2 tsp. Baking Powder
• 1 tsp. Cinnamon
• 1 tsp Ground Cloves
• 1 tsp. Ground Ginger
• 1/4 tsp. Kosher Salt
• 1 C. Sugar
• 3/4 C. Butter, softened
• 1/4 C. Molasses
• 1 Egg
• 2 C. Turbinado Sugar

Directions

1. Combine all dry ingredients, except sugar, in a bowl and set aside.
2. Cream butter and sugar together until fluffy.
3. Carefully add in egg and molasses and blend until well mixed.
4. Slowly add dry ingredients to wet, blending slowly and occasionally scraping down the sides of the bowl, until just mixed.
5. Cover mixing bowl with plastic wrap and press down to form a seal across the dough. Chill in refrigerator overnight.
6. Preheat oven to 350°F, line baking sheets with parchment, and fill a wide, shallow bowl with Turbinado sugar.
7. Create dough balls using a #60 (~1 Tbsp.) Disher, and rolling them in your hands, then rolling them in the sugar until covered.
8. Place on cookie sheet, leaving at least 2″ between balls.
9. Bake for 8-10 minutes, until cookies are done in the center.
10. Allow to cool for 5-10 minutes, then transfer to a cooling rack until completely cool.

Notes

• You can double the recipe w/o issue, but any more than that, you will want to do in double batch rounds.
• Regular granulated sugar can be substituted for the Turbinado sugar if needed.
• This recipe *should* work with non-dairy ‘butters’, but I have not tried it yet. Let me know if it works for you!