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1
Cream the butter and incorporate the eggs (see the Notes on creaming butter and room-temperature eggs):
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2
Place the butter in the bowl of the stand mixer with the paddle attachment and beat on medium speed for 1 minute.
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3
Add the light brown sugar and beat on medium-high speed until the mixture becomes fluffy and lighter in color, 6 to 8 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.
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4
Add the eggs, one at a time, and continue to beat until they are fully incorporated and the batter looks smooth and glossy, 1 to 2 minutes.
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5
Add the dry ingredients and molasses (see the Note on a little extra baking soda):
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6
In a dry bowl, whisk together the dry ingredients.
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7
Add the dry mixture, all at once, to the butter mixture.
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8
Using a rubber spatula, fold together for a few turns.
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9
With the mixer on slow speed, mix the dough until thoroughly combined, 1 minute.
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10
Add the molasses and mix until incorporated.
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11
Cover the dough in plastic wrap and refrigerate it for at least 2 hours.
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12
Bake the cookies:
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13
Preheat the oven to 350F 1/2 hour before baking the cookies.
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14
Spray cookie sheets with oil and line with aluminum foil, parchment, or silicone pads, or use nonstick pans.
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15
Place the raw sugar in a small bowl.
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16
Pinch off 1 1/2-inch pieces of batter and roll into balls.
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17
Roll each ball in the sugar to coat.
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18
Arrange the cookies on the prepared sheet 2 inches apart and press your thumb in the center of each cookie to flatten it a bit.
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19
Bake until the cookies spread, crack a bit, and take on a dark golden brown color, 10 to 15 minutes.
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20
For even browning, rotate your cookie sheets from front to back and between each of the baking racks at least once while the cookies are baking.
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21
Serving Suggestions:
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22
Serve these cookies with Maple-Ginger Ice Cream.
