Pre-heat oven to 375 F.

Cream the softened butter and brown sugar until fluffy using a stand or hand mixer.

Mix in the eggs and molasses. Add the rest of the dry ingredients except flour, and mix.

Measure flour in about 1 cup at a time, mixing on low in between.

Chill dough for at least 30 minutes, and up to overnight.

 

Roll cookie dough into 1 1/4 “ balls. Dip the tops of them into the granulated sugar, and place onto greased cookie sheet,  3” apart.

When 2 cookie sheets are filled with the balls, sprinkle each with 2 or 3 drops of water. I just use a cup of water, and dip my fingers in and flick the water over the entire tray of cookies.

Bake cookies 10-12 minutes, turning and switching shelves half way through. You want cookies to be firm, but not hard.

Remove cookies from oven, and allow to cool for about 5 minutes, then remove from pan and place on wire racks to cool completely.

Store in a tightly sealed container in a cool dry place.