Makes: 24 large cookies
This recipe is from "Mom's Big Book of Baking: 200 Simple, Foolproof Family Favorites for Birthday Parties, Bake Sales and More," by Lauren Chattman (The Harvard Common Press, $21.95).
2 cups unbleached all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon salt
½ teaspoon baking soda
¾ cup (1½ sticks) unsalted butter, softened
1 cup sugar
¼ cup dark molasses
2 large eggs
Preheat oven to 350 degrees. Combine flour, ginger, cinnamon, cloves, salt and baking soda in a medium mixing bowl.
Cream the butter, sugar and molasses in a large mixing bowl with an electric mixer on medium speed until smooth. Add eggs and beat until smooth. Stir in the flour mixture until just combined. Place the bowl in the refrigerator for 10 minutes (or up to six hours).
Drop the batter by tablespoonfuls onto parchment-lined baking sheets, leaving about 3 inches between each cookie. Bake the cookies until the edges are firm but the tops are still soft, 10 to 12 minutes. Let them stand on the baking sheet for five minutes, then carefully slide the entire parchment with the cookies from the pan to a wire rack and let cool completely.
Store cookies in airtight container for two to three days.