In a large bowl combine the following dry ingredients and set aside:
4 Cups All Purpose Flour
4 tsp ground Ginger
2 tsp Baking Soda
1 ½ tsp ground Cloves
¼ tsp Salt
In another bowl with an electric mixer whip the following wet ingredients:
1 ½ Cups Butter or Shortening
Once whipped, add 2 cups of white sugar gradually until well incorporated. Add ½ cup molasses and combine well.
Combine wet ingredient with the dry. Dough should be somewhat mouldable. If you desire a “drop” type cookie, use less flour, otherwise you will make walnut sized balls and roll in sugar.
Place dough balls onto a greased baking sheet (or with parchment paper). Flatten with a fork.
Bake at 350 degrees for 8-11 minutes. If you like a chewier ginger cookie, take out of the oven when the cookies start to brown and appear just barely “set” in the center. Leave these cookies on the tray for 5 minutes before moving them to a cooling rack.
This recipe makes approximately 64 cookies.
I like to divide the batter in half and freeze one portion.