Makes 56 cookies
I love everything about these cookies—their intense ginger flavor, their long slender shape, and their impressive calorie count. If you prefer wafers, you can use cookie cutters as well.
3 ¾ cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
¾ teaspoon salt
¾ teaspoon baking soda
¾ cup molasses
¼ cup water
1 ½ sticks (12 tablespoons) softened butter
1 cup light or dark brown sugar
¼ cup granulated sugar
Mix flour, ginger, cinnamon, cloves, nutmeg, salt and baking soda in a medium bowl. In a separate bowl, mix molasses and water.
Beat butter and brown sugar with a hand mixer until light and fluffy. Beat in molasses mixture, then dry ingredients to form a stiff dough, adding up to 1/4 cup extra flour if dough is sticky. Quarter the dough, forming each portion into a disc, wrap in plastic and refrigerate until firm, about 1 hour (Can be refrigerated up to 1 week or frozen up to 1 month.)
Adjust oven rack to middle position and heat oven to 350 degrees. Working with 1 portion of dough at a time on a heavily floured work surface, roll into a 9- by 7-inch rectangle. Sprinkle dough with 1 tablespoon of sugar, and use the rolling pin to press sugar into dough. Use a pastry wheel (preferably with a fluted edge) to cut dough into approximate 9- by 1/2-inch sticks. Place sticks about 1/2-inch apart on a parchment- or silpat-lined cookie sheet.
Bake until fragrant and crisp, 18 to 22 minutes, rotating each sheet from back to front and switching rack positions after 10 minutes. Transfer to a wire rack; cool to room temperature. (Can be stored in a tin for 2 weeks.)