Ginger Molasses Cookies - soft and chewy

Despite the weird Dutch ingredients, these actually turned out soft and chewy even though they spread flat. In North America this might make a thicker cookie as it's meant to be. A bit too much clove for my taste, but otherwise good. This makes a very large amount of cookies, which is fine if you have people to share with. If not, might be good to cut the recipe in half. Mine all spread very quickly in the baking process but rose, and then deflated when taken out of the oven. I tried adding more flour to reduce spread but it was hard to mix in once it was chilled.

• 1.5 c butter, room temperature
• 1 c sugar (Dutch fine)
• 1 c brown sugar (Dutch basterd suiker - lichte and donkere mixed)
• 1/2 c unsulfured molasses
• 2 eggs, room temperature
• 4.5 c (639 g) flour, or more
• 4 t baking soda (yes this is a lot)
• 1 T ginger
• 2 t cinnamon
• 1/2 t cloves (reduced from 1 t)
• 1 t salt
• dip: sugar (Dutch regular, bigger than fijn)

1. In a medium bowl sift the flour, soda, spices and salt.
2. In a large bowl cream the butter and sugars.
3. Mix in the eggs one at a time and then the molasses.
4. Gradually add in the flour mixture until it is combined. If it is too sticky, add more flour.
5. Cover tightly and rest in fridge for at least 2 hours.
6. Preheat oven to 350F/175C. 
7. Roll into small balls, about 1" diameter. Roll in sugar and place on parchment lined baking tray. Chill until oven is ready.
8. Bake for 8-10 min until the cookies start to crack on top (mine never cracked, so just baked before they were fully cooked). Cool on tray for 4-5 min, then transfer to rack. (Or if overbaked, transfer right away).
9. Can be kept on counter in sealed container for 4 days or frozen for 3 months.