Soft Molasses Cookies
 

These are not just the best molasses cookies I've had,
but just about the best cookies I've ever eaten.

King Arthur Flour's Soft Molasses Cookies

1 cup (2 sticks) unsalted butter, softened
1 cup sugar, plus more for rolling dough balls
1/2 cup molasses (I used Grandma's "Robust")
2 1/4 teaspoons baking powder
1 teaspoon salt (I reduced this a bit, maybe to 3/4 tsp)
1 1/4 teaspoons cinnamon (or more, I probably used 2)
1 1/4 teaspoons ground cloves
3/4 teaspoon ground ginger (or, say, 1 1/2 tsp)
2 large eggs
3 1/2 cups unbleached all-purpose flour

In large bowl, cream together butter and sugar until light and fluffy.
Add the molasses while mixing at slow speed, then add baking soda, salt,
and spices. Add the eggs one at a time, beating well after each. Scrape
down sides of bowl and stir in the flour. Cover and refrigerate for an
hour to stiffen the dough. Preheat oven to 350 and lightly grease (or
line with parchment) two baking sheets (if you're baking all the cookies
now, anyway). Call your honey, if amenable, into the kitchen, because the
next part is fun: Roll the dough into 1.5-inch balls. Roll each ball in
granulated sugar and place on cookie sheet, about 2 inches apart. (To
freeze, place dough balls on a cookie sheet or other flat surface that
fits in your freezer. Place in said freezer and leave until solid. Wrap
tightly in plastic or place in freezer bags. Add about 5 minutes to
baking time.)

Bake for 10 minutes. (I baked for 11, as I am at about 5,000 feet here.)
The centers will look soft and puffy. This is good. As long as the
cookies can be lifted partway up from the cookie sheet without breaking or
sagging, they're done. Let cool on the cookie sheet for 10 minutes, then
move to a rack to cool completely, though of course you'll want to eat the
first few warm. Eat with cold milk and try not to devour them all at one
go -- they're even better the second day, and probably keep improving for
a couple days after that.

Enjoy! (I know you will.)

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