Ginger Cookies

These Ginger Cookies make a delicious cookie that pairs nicely with a warm cup of tea or coffee.

4 3/4 cups all-purpose flour

2 Tbsp. baking soda

3/4 tsp. salt

1/2 tsp. baking powder

2 tsp. ground cinnamon

1 1/2 tsp. ground ginger

1 1/2 cups butter, room temperature

1 3/4 cups sugar + 2 Tbsp. for sprinkling

2 large eggs

1 tsp. pure vanilla extract

1/2 cup molasses

Combine flour, baking soda, salt, baking powder, cinnamon and ginger in a large bowl, sift and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1 3/4 cups sugar, starting on low speed and increasing to high, until mixture is light and fluffy, scraping sides of bowl down once.

Add eggs one at a time and vanilla, beat on medium speed just until combined, scraping the sides of the bowl after each addition.

Add molasses and mix on medium speed until just combined. Scrape the sides of the bowl, and add the dry ingredients.

Mix, starting on low speed and increasing to medium high, until ingredients are just combined.

Transfer dough to a work surface. Roll the dough into four 1 1/2 inch diameter logs.

Wrap in plastic wrap or parchment and refrigerate until firm, at least 2 hours.

Preheat oven to 350 degrees. Unwrap and slice the logs crosswise into 3/8 inch thick rounds, place on ungreased baking sheets.

Sprinkle with remaining sugar.

Bake about 12 minutes or until cookies crack slightly on the surface.

Bake or freeze remaining dough.

Remove from oven and let cool on baking sheet for 2 minutes before transferring to a wire rack to cool completely.

Store cookies in an airtight container at room temperature up to one week.

Makes about 6 1/2 dozen

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