- 12 Ounces butter, softened
- 2 Ounces cane sugar
- 2 eggs
- 2 Tablespoons ground ginger
- 1/2 Tablespoon Saigon cinnamon
- 1/2 Teaspoon nutmeg
- 1/2 Teaspoon salt
- 1 Tablespoon baking soda
- 2 Tablespoons cold water
- 1/2 Cup molasses
- 4 1/2 Cups all-purpose flour
Preheat oven to 350 degrees F.
Cream together butter and sugar.
Add eggs and then pour in the rest of the ingredients. Mix on low until combined.
Using an ice cream scooper, scoop cookies on to sheet pan 4 inches apart.
Put in freezer for at least 1 hour.
Remove from freezer and roll each cookie in to a perfect sphere.
Toss each in cinnamon sugar and place back on back on cookie sheet.
Bake immediately for 12 minutes at 350 degrees F.