3/4 cup butter, at room temperature
2 cups sugar
2 eggs, at room temperature
1/2 cup molasses
2 tsp white vinegar
3-3/4 cups unbleached all-purpose flour
1-1/2 tsp baking soda
2 tsp freshly grated ginger (or 3 tsp ground)
1 tsp cinnamon
1/2 tsp grated tonka bean (approximately half of one bean)
1/4 tsp ground cloves
Pinch of kosher salt
Preheat oven to 325°F.
In a large mixing bowl or in the bowl of a stand mixer, cream the butter and sugar. Stir in eggs, molasses and vinegar. Sift together the flour, baking soda, ginger, cinnamon, tonka bean, cloves and salt. Mix well, and, using a small ice cream scoop, make 24 balls, 12 on each cookie sheet, placed two inches apart. Sprinkle each cookie with a pinch of sugar. Bake 15-18 minutes, until tops have cracked and edges have started to brown.
Let cookies cool on the cookie sheets for 10 minutes, then transfer to a cooling rack. When the cookies are thoroughly cooled, pack them in an airtight container. Can be frozen.