4½ cups all-purpose flour
2 tsp baking soda
2 tsp each allspice, cinnamon and ground ginger
1 tsp salt
1 cup butter or margarine, room temperature
2 cups lightly packed brown sugar
1 cup granulated sugar
3 eggs
1 cup fancy molasses
¾ cup granulated sugar
In a medium bowl stir flour with baking soda, allspice, cinnamon, ginger and salt. In a large bowl, using an electric mixer on medium, beat butter with brown sugar and 1 cup granulated sugar until well mixed, about 1 minute. Beat in eggs one at a time, then molasses. With electric mixer on low, gradually beat in flour mixture just until mixed. Scrape down side of bowl if necessary. Divide dough into 4 portions. Form into round discs and wrap in plastic wrap. refrigerate overnight or up to 3 days.
Preheat oven to 350F. Lightly spray 2 baking sheets with oil or line with parchment paper. Place remaining 3/4 cup (175 mL) granulated sugar in a bowl. Remove one portion of dough. Pinch off about 1 tbsp (15 mL) and roll into a ball. Roll in sugar, then place on baking sheet. Continue with remaining dough, spacing balls at least 3 inches apart as they spread out while baking. Bake until cookies begin to set around edges, 8 to 10 minutes. Let cool on sheets about 5 minutes. Makes about 95 cookies.
2 tsp baking soda
2 tsp each allspice, cinnamon and ground ginger
1 tsp salt
1 cup butter or margarine, room temperature
2 cups lightly packed brown sugar
1 cup granulated sugar
3 eggs
1 cup fancy molasses
¾ cup granulated sugar
In a medium bowl stir flour with baking soda, allspice, cinnamon, ginger and salt. In a large bowl, using an electric mixer on medium, beat butter with brown sugar and 1 cup granulated sugar until well mixed, about 1 minute. Beat in eggs one at a time, then molasses. With electric mixer on low, gradually beat in flour mixture just until mixed. Scrape down side of bowl if necessary. Divide dough into 4 portions. Form into round discs and wrap in plastic wrap. refrigerate overnight or up to 3 days.
Preheat oven to 350F. Lightly spray 2 baking sheets with oil or line with parchment paper. Place remaining 3/4 cup (175 mL) granulated sugar in a bowl. Remove one portion of dough. Pinch off about 1 tbsp (15 mL) and roll into a ball. Roll in sugar, then place on baking sheet. Continue with remaining dough, spacing balls at least 3 inches apart as they spread out while baking. Bake until cookies begin to set around edges, 8 to 10 minutes. Let cool on sheets about 5 minutes. Makes about 95 cookies.
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