I have been asked for this one and I ate three just writing this recipe. This is adapted from another recipe which had some mistakes I've corrected, and simplified steps. Most recipes say room temp eggs and butter; I say don't fuss. Put the dry ingredients (flour, salt, baking soda, ginger, cinnamon, cloves, cardamom, sugar) in a big bowl and whisk it all together well. In a mixer bowl put all the wet ingredients -butter cut into cubes, molasses, eggs- and cream until mostly butter is broken up, and then add the dry mix a cup at a time. Mix and push dry mix to the center occasionally but should be a wet ball. Using a small scoop (2 tablespoon) to put dough balls onto a parchment sheet. Press with a fork to flatten once. Leave 1.5 inch betweek cookies to spread. Don't over-bake. These are meant to be chewy but crispy, 2 dozen 3-4 inch cookies.
Preheat to 350 degrees
Wet Ingredients:
1-1/2 cups butter, salted, cut into cubes
1/2 cup dark molasses
2 large eggs (3 if small)
Dry Ingredients:
1/4 tsp salt
1 tsp ground cloves
1-1/2 tsp ground cinnamon
1/2 tsp ground cardamom
2 tsp baking soda
4 tsp ground ginger
2-1/4 cups white sugar
4-1/2 cups all purpose flour
Instructions
I have not tried refrigerating the dough.
I have a https://a.co/d/1wj6zv4 Cuisinart stand mixer that does take the work out of beating eggs and cookie dough :-)