Cookies, cooled completely, keep in an airtight container at room temperature 1 week.
Recipe information
Total Time
1 1/2 hours
Yield
Makes about 42 cookies
Ingredients
Preparation
Step 1
Put oven rack in middle position and preheat oven to 350°F. Butter 2 large baking sheets.
Step 2
Whisk together flour, spices, and salt in a bowl. Stir baking soda into warm water in a cup until dissolved, then stir in molasses. Beat together butter and sugar in another bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes. Beat in baking soda mixture until combined well, then beat in flour mixture until just combined (dough will be crumbly but will hold together when rolling balls).
Step 3
Working with half of dough, roll level teaspoons of dough into balls, arranging them about 2 inches apart on 1 baking sheet. Flatten balls into 1 1/4-inch rounds with tines of a fork, dipping fork in flour to prevent sticking if necessary. Bake cookies until golden brown, 10 to 12 minutes, then transfer to a rack to cool. Make more cookies with remaining dough on remaining baking sheet in same manner.
