Ginger Spice Cookies - Ohio Eggs

Ingredients

3 1/2 cups all-purpose flour

1 Tbsp. ground ginger

2 tsp. ground cinnamon

1 1/2 tsp. baking soda

1/2 tsp. salt

1/2 tsp. ground cloves

2 cups granulated sugar

1 cup (2 sticks) unsalted butter, room temperature

3 eggs, room temperature

1/3 cup light unsulphured molasses

Spiced Sugar

1/3 cup turbinado OR granulated sugar

1 tsp. ground cinnamon

1 tsp. ground ginger

Directions

Mix flour, 1 tablespoon ginger, 2 teaspoon cinnamon, baking soda, salt and cloves in large bowl.
Combine 2 cups sugar and butter in mixer bowl.
Beat on medium speed until light and fluffy, about [timer length=3]3 minutes[/timer].
Add eggs and molasses; beat on low speed until blended.
Gradually add flour mixture, beating until blended.
Refrigerate, covered, until firm enough to shape, about [timer length=60]1 hour[/timer] or overnight.
Heat oven to 350°F.
Mix spiced sugar ingredients in small bowl.
Work with 1/3 of the dough at a time, keeping remaining dough refrigerated.
Shape dough into 1-inch balls; roll in spiced sugar mixture.
Place 2 inches apart on parchment paper-lined or ungreased baking sheets.
Bake in 350°F oven until lightly browned, [timer length=10]8 to 10 minutes[/timer].
Cool on baking sheets [timer length=5]5 minutes[/timer].
Remove to wire racks; cool completely.

Notes

Chilled dough is easier to handle and holds its shape better.

Photo and recipe provided by the American Egg Board.