chewy sugar crusted ginger cookies

Chewy sugar crusted ginger cookies

from Big Fat Cookies by Elinor Klivans

2 1/4 cup all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves3/4 cup 
(1 1/2 sticks) unsalted butter, at room temperature
1 cup packed light brown sugar
1 large egg
1/4 cup molasses 
1/2 cup turbinado sugar (Sugar in the Raw)


Position a rack in the middle of the oven.  
Preheat the oven to 350 degrees F.  
Line two baking sheets with parchment paper.


Sift the flour, baking soda and salt into a medium bowl and set aside.  
In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar and spices until smoothly blended, about 2 minutes.  Stop the mixer and scrape the sides of the bowl as needed during mixing.  


Add the egg and molasses and mix until blended and an even light color, about 1 minute.  
On low speed, add the flour mixture, mixing just to incorporate it.


Spread the turbinado sugar into a small bowl.  Roll 2 Tablespoons of dough between the palms of your hands into a ball, toss the ball in sugar to coat and place on the prepared baking sheet.  Continue making cookies, spacing them about 2 inches apart.


Bake the cookies one sheet at a time until the tops feel firm but they are still soft in the center and there are several large cracks on top, about 12-14 minutes.  Cool the cookies on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.