Chewy, Gooey Ginger Molasses Cookies

Without a doubt, we make a lot of molasses cookies in my house. Gingersnaps, Long Johns, Gingerbread, we love it all! Molasses and ginger inspires smokiness, spiciness, sweetness and some serious Christmas nostalgia! As soon as these go in the oven and the amazing smell wafts out, I instantly feel like going sledding, singing carols and decorating a tree. Though the flavours are very wintery, I bake these beauties year-round and trust me, they're still just as tasty!

Makes 50 cookies (I usually freeze half for later)
Ingredients:
- 1 1/2 cups butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 4 tsp ground ginger
- 2 tsp cinnamon
- 1 tsp ground cloves
- 1 tsp ground cardamom (optional)
- 2 tsp baking powder
- pinch of salt
- 1/2 cup molasses (Fancy grade for a sweeter cookie, Cooking grade for a more robust flavour)
- 4 cups flour
- 1 cup granulated sugar or demerara sugar, in a small bowl/dish

Method:

1. Preheat oven to 350°F.

2. Cream together butter and both sugars in a large mixing bowl.

3. Crack in eggs and beat until well incorporated.

4. Mix in all spices, baking powder and salt. Stir in the molasses.

5.  Gradually, stir in the flour until it's all incorporated.

6. Shape large spoonfuls of dough into 1 1/2 inch balls. Roll balls in the dish of sugar to coat the outside.

7. Place balls on a baking sheet lined with parchment paper and bake for 10-12 minutes. DO NOT OVERBAKE, otherwise cookies will not be chewy, nor gooey and I'll be very disappointed in you!