Ingredients
1 cup white sugar
½ pound butter, softened
2 eggs
1 cup molasses
1-ounce white vinegar
½ tablespoon ground ginger
½ tablespoon ground cinnamon
¾ teaspoon clove
½ teaspoon salt
2 teaspoons baking soda
5 ½ cups all purpose flour
Directions
Preheat oven to 350 degrees Fahrenheit.
Cream butter and sugar on high speed
with an electric mixer until light and fluffy, about 4 minutes.
Add eggs one at a time, making sure to scrape
down the bowl and fully incorporating each egg.
On low speed, add molasses and vinegar. Scrape
the bowl and continue mixing until smooth.
Lightly crush the cloves with a mortar and pestle.
Add the remaining dry ingredients all at once
and mix on low speed until just incorporated.
Divide the dough into 12 equal
portions. Roll each portion into a ball, cover each ball with extra white sugar
and evenly space on a parchment lined sheet pan.
Bake for 12-15 minutes or until the edges have
set.
Recipe Note
In order to yield the best textural results,
these cookies are slightly underbaked, however they are safe to eat, a joy to
eat! Allow them to cool a bit before removing from the sheet pan to allow the
interior structure time to set.
Nutrition
Calories 499,
Carbs 81.4 grams,
Cholesterol 68 milligrams,
Fat 16.7 grams,
Fiber 1.8 grams,
Protein 7 grams,
Saturated Fat 10 grams,
Sodium 438 milligrams,
Sugar 32.1 grams
