Recipe: Model Bakery’s ginger molasses cookie

Model Bakery’s molasses ginger cookiesTotal time: 1 hour, plus chilling time for the doughServings: 2 1/2 dozen large cookiesNote: Pastry flour and crystallized sugar are available at cooking and baking supply stores, as well as at many well-stocked markets.2 1/4 cups (4 1/2 sticks) butter2 1/2 cups sugar3 eggs 3/4 cup dark molasses1 1/2 teaspoons vanilla8 cups (2 pounds) pastry flour1 1/2 teaspoons baking soda1 1/2 teaspoons salt1 tablespoon plus 1/4 teaspoon cinnamon1 tablespoon plus 1/4 teaspoon cloves1 tablespoon plus 1/4 teaspoon ground ginger 1/2 cup coarse or sanding sugar, more as needed1. In the bowl of a stand mixer, or in a large bowl with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, until each is incorporated. Add in the molasses and vanilla.2. In a separate large bowl, sift together the flour, baking soda, salt, cinnamon, cloves and ginger.3. With the mixer running, begin adding the dry ingredients, a little at a time, until fully incorporated to form a dough. Cover and refrigerate for one hour.4. Heat the oven to 350 degrees. Use an ice cream scoop to scoop the dough into balls. Roll each ball in the coarse sugar, then place on a parchment paper-lined baking sheet, leaving 3 inches between each cookie.5. Bake the cookies until lightly golden and set, 10 to 12 minutes, rotating halfway through for even coloring. Cool the cookies, then store in an airtight container.Each cookie: 336 calories; 4 grams protein; 39 grams carbohydrates; 0 fiber; 18 grams fat; 9 grams saturated fat; 57 mg. cholesterol; 110 mg. sodium.