Ginger Cookies

Preheat oven to 350 degrees.

Using a wire whisk, mix dry ingredients in a large bowl until thoroughly combined and set aside.

Eggs and butter should be at room temperature. (Butter may feel cool, but should be bendable). Cream butter with white and brown sugars. Beat until light and fluffy. Add eggs, one at time, making sure each one is incorporated. Add molasses, vanilla extract, and grated ginger and combine thoroughly.

(I never add eggs directly to any batter. I always use a separate bowl to make sure eggs are okay. I have had double yolks which can affect the texture of your baked goods)

Gradually add flour mixture, on low speed. Stop mixer once flour is incorporated. This is a thick and stiff dough, but sticky to the touch.

Refrigerate the dough for at least an hour or until the next day if you desire. I wrapped mine in foil and placed it in a ziploc bag until I was ready to bake them. I let the dough sit on the counter for about 30 minutes before I start baking. I have had the best results when the cookies are baked the day after the dough has been made.

Prepare your baking pans or sheets by spraying with Baker's Joy, or whatever brand you use for baking. Roll the dough into small balls, (you can use a Tbsp) and dip the tops in sugar and place on a baking sheet, 2 inches apart.

Bake for 10 to 15 minutes in the preheated oven, until the tops are cracked. Bake longer for crispy cookies, less time for chewy cookies. Start checking after 10 minutes. Cool on wire racks.

This recipe makes close to 5 dozen cookies.

I baked mine for about 11 minutes and the cookies were soft after they cooled. I have silicone baking sheets, which ensures that the cookies are always baked on a cool surface. A warm surface causes cookies to spread more when baking.