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Harmons' Famous Gingersnap Cookie

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Makes 2 dozen

3 sticks (1 ½ cups) butter, softened
2 1/8 cups brown sugar
2 large eggs
½ cup + 2 Tbsp molasses
6 ¾ cups pastry flour
1 ½ tsp baking soda
1 ½ tsp salt
1 ½ tsp cinnamon
1 tsp ginger
½ tsp cloves
1/4 cup turbinado (raw) sugar

1.) Preheat oven to 350 degrees and line 2 rimmed baking sheets with parchment paper or silicone mats.
2.) In the bowl of a stand mixer, fitted with the paddle attachment, add the butter and brown sugar and beat on medium speed until lighter in color and fluffy. Add eggs, 1 at a time, scraping down the sides of the bowl with a spatula with each addition. Add molasses and mix on low to combine.
3.) In a bowl, combine the flour, soda, salt, cinnamon, cloves, and ginger and stir to combine. Add 1/3 dry ingredients to wet ingredients and mix on low just until flour is barely incorporated. Repeat two more times and stop mixing as soon as flour is just incorporated.
4.) Scoop spoonfuls of dough onto prepared sheets and bake until dry around the edges and lightly golden, 7-9 minutes. Remove from the oven and sprinkle with turbinado sugar.

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