After trying some experimentation I’ve decided this recipe makes the most consistent cookies.

Weighing the flour, sugars and butter will yield the best results. I have included volume measurements in case you don’t have a kitchen scale.

Ingredients:

340 grams (1 1/2 cups) unsalted butter, softened to room temperature

200 grams (1 cup) granulated white sugar

213 grams (1 cup) packed brown sugar

170 grams (1/2 cup) unsulphured molasses

2 large eggs at room temperature

639 grams (4 1/2 cups) all-purpose flour

4 teaspoons baking soda

1 tablespoon ground ginger

2 teaspoons ground cinnamon

1 teaspoon ground cloves

1 teaspoon salt

Granulated sugar for finishing

Method:

In the bowl blrnd together the flour, soda, cinnamon, cloves, ginger and salt. Set aside.

Using a KitchenAid mixer with paddle attachment, cream together the softened butter and sugars on medium-high speed until the mixture is light and fluffy and a pale yellow color, about 4 minutes, scraping down the sides occasionally as needed.

Mix in the eggs (one at a time) and continue to whip. Add molasses, and beat combined.

Gradually add in the dry ingredient mixture and beat until it is evenly incorporated. Do not overmix.

Transfer the dough to an airtight container and refrigerate for at least 2 hours, or until the dough is completely chilled.

Preheat oven to 350°F.

Line a sheet pan with parchment paper; set aside.

Roll the dough into small balls, about 1-inch in diameter, or lArger if you prefer.

Fill a separate small bowl with sugar, and roll each ball in the sugar until it is completely coated.

Place dough balls on the prepared baking sheet.

Bake for about 8-10 minutes, until the cookies begin to slightly crack on top. (They will crack more while cooling.)

Remove from the oven and let cool for 4-5 minutes. Then transfer the cookies to wire racks to cool completely.

Cookie dough can be portioned into balls then frozen and stored in an airtight container for future use. Thaw, roll in sugar and bake as above.