The Joneses Ginger Cookies

INGREDIENTS:
4 3/4 cups all-purpose flour
2 tablespoons baking soda
3/4 teaspoon kosher salt
1/2 teaspoon baking powder
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 3/4 cups sugar, plus 2 tablespoons for sprinkling
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup molasses

DIRECTIONS:
1 - Combine the flour, baking soda, salt, baking powder, cinnamon, and ginger in a large bowl; sift and set aside.
2 - In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and 1 3/4 cups sugar, starting on low speed and increasing to high, until mixture is fluffy, about 3 minutes, scraping the sides of the bowl down once using a rubber spatula. Add the eggs one at a time and the vanilla, and beat on medium speed just until combined, scraping down the sides of the bowl after each addition.
3 - Add the molasses, and mix on medium speed until just combined. Scrape the sides of the bowl, and add the dry ingredients. Mix, starting on low speed and increasing to medium high, until the ingredients are just combined,about 30 seconds.
4 - Transfer the dough in a bowl, cover and refrigerate until firm, at least 2 hours.
5 - Preheat the oven to 350 F with two racks centered. Using a cookie scoop, scoop out a ball about 1-inch in diameter and place on ungreased baking sheets. If you don't have a cookie scoop, you might be able to use a melonballer or tablespoon. Sprinkle with the remaining sugar. Bake until the cookies crack slightly on the surface, about 12 minutes. Bake or freeze the remaining dough. Remove from the oven, and let cool on the backing sheet for 2 minutes before transferring to a wire rack to cool completely. Store the cookies in an airtight container at room temperature up to 1 week.

THOUGHTS:
Will brought these to the work Thanksgiving meal and they were some of the most wonderful cookies I have ever had. Can't wait to make them as a part of my Christmas baking.