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1
Using a stand mixer fitted with the paddle, cream together butter and sugar until very pale and fluffy.
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2
If eggs are not room temp, soak them for 5 minutes in warm (not hot!) water, then proceed. This will help ensure that your emulsion comes together well. Crack them into a bowl. With mixer running on low speed, add eggs one at a time, allowing each to be fully incorporated before adding the next. When done, stop mixer and scrape completely around sides and bottom of bowl. Mix once again for a few seconds. Add molasses and mix to blend.
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3
Sift dry ingredients onto a sheet of parchment. Tip into mixer bowl all at once. Mix on low speed until no streaks of dry are visible. Stop mixer and scrape completely around sides and bottom of bowl. Add ginger and rosemary and mix to blend.
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4
Preheat oven to 350 degrees. Line baking sheets with parchment. Feel free to reuse the one you used to hold the sifted dry ingredients.
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5
Use an ice cream scoop of whatever size you desire, though small is better than large. Scoop cookies onto baking sheets, leaving 2 inches between them - they will spread. Dampen a kitchen towel and fold it up. Press the bottom of a glass against it, then lightly dip into a shallow bowl of sea or kosher salt. Press glass on top of a cookie to slightly flatten it. Repeat with all cookies.
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6
Bake 8-10 minutes, until nicely browned, rotating halfway through. When done, remove to a rack to cool a bit. They are very good served warm!
