These soft molasses cookies are brimming with warm spices and have a crunchy sugar crust.
Preheat the oven to 350 degrees F and line to baking sheets with parchment paper.
Cream the butter and sugar with a paddle attachment of an electric mixer until light and fluffy. Add the eggs one at a time, beating after each addition. Mix in the molasses.
Whisk the flour, spices, baking soda, and salt, together in a small bowl.
Add the flour mixture to the butter mixture and beat on low until just combined.
Using a small ice cream scooper or spoon, and scoop out heaping tablespoons. Roll each portion into a ball and roll the ball in the sugar in a small bowl.
Place the balls on the parchment lined sheet trays about 2 inches apart. Bake for 10 mins, until the tops begin to crack.
Cool slightly on the sheet trays, them remove to a wire rack to finish cooling.
The cookies will keep for 3-4 days in an airtight container at room temperature.