Gingersnap Sugar Cookie

Gingersnap Sugar Cookie Serves 72 4 cups flour 4 tsp baking soda 2 tsp pumpkin pie spice 1 tsp salt 1 1/2 cups butter, room temperature 2 cups sugar 1/2 cup molasses 2 eggs 2 tsp vanilla extract 1/2 cup course sugar In a large bowl combine sift flour, baking soda, pumpkin pie spice & salt. Set aside In the bowl of a stand mixer, with a paddle attachment, cream butter until smooth, about 1-2 minutes Add in sugar and continue to mix until fluffy, another 4-5 minutes Scrape down sides Add in molasses, eggs and vanilla, beating on low speed until well combined With mixer still on low spoon in flour mixture, scraping down sides as needed, until all flour is combined well Remove dough from bowl and wrap in plastic wrap Place in refrigerator for at least 2 hours up to overnight, you can also freeze the dough if desired at this point to make at a later date Preheat oven to 375 Line cookie sheets with parchment paper Place course sugar in a bowl Roll cookie dough into walnut sized balls Roll in sugar and place on prepared baking sheets Keep remaining dough in refrigerator until ready to use Bake for 8-10 minutes, cookies will still be very soft, let cookies cool for 5 minutes on pan and then remove to a cooling rack to cool completely Store in airtight container for up to 5 days