This I adapted from an LA Times recipe, adapted from the Model Bakery’s recipe. The girls loved forming the balls and rolling them in the sugar, and liked them better than other ginger snaps because they had a good balance of crunchy on the outside and soft and chewy on the inside.
2 sticks butter, softened
½ cup sugar
½ cup brown sugar
1/2 cup dark molasses
1 teaspoon vanilla
4 cups whole wheat pastry flour
3/4 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons cinnamon
2 teaspoons cloves
2 teaspoons ground ginger
1/2 cup turbinado,coarse or sanding sugar, more as needed
Beat together the butter and sugar until light and fluffy. Add the eggs, one at a time, until each is incorporated. Add in the molasses and vanilla.
Sift together the flour, baking soda, salt, cinnamon, cloves and ginger.
Add the dry ingredients, a little at a time, until fully incorporated to form a dough. Cover and refrigerate for one hour. (or overnight)
Preheat the oven to 350 degrees. Use an ice cream scoop to scoop the dough into small balls, then roll them in your hands until smooth. Roll each ball in the coarse sugar, then place on a parchment paper-lined baking sheet, leaving 2 inches between each cookie.
Bake the cookies until set, 10 to 12 minutes. Cool the cookies, then store in an airtight container.