4 cups white whole wheat flour
1 Tbsp plus 1 tsp baking soda
1/2 tsp kosher salt
1 Tbsp ground cinnamon
2 Tbsp plus 1 tsp powdered ginger
1/2 tsp grated nutmeg
3 sticks unsalted butter, softened
1 cup granulated sugar, plus extra for rolling
1 cup light brown sugar
2 large eggs
1/2 cup molasses
Preheat oven to 350°F. Prepare 4 baking sheets by lining with a Silpat (silicone liner) or parchment paper, and set aside.
In a large mixing bowl, whisk together the flour, baking soda, salt, cinnamon, ginger and nutmeg.
In the bowl of a Kitchenaid-type stand mixer fitted with the beater blade, cream together the butter and sugars. Add the eggs, one at a time, mixing until each is incorporated. Add the molasses, and mix thoroughly. Slowly add the dry ingredients, until thoroughly combined and the dough begins to come together.
Refrigerate the dough in the mixer bowl, covered with plastic wrap, for 1 hour.
Pour some granulated sugar into a small bowl. Use a small ice cream scoop with a release (called a disher) to portion out 1-inch balls of dough. Roll each ball in the sugar, place on the baking sheet, and press slightly. Set cookies 2 inches apart on the cookie sheet, 12 per sheet.
Bake at 350F for 11 minutes, until the cookies are firm around the edges but still slightly soft in the center. Remove the cookie sheets to a wire rack, and let the cookies cool on the sheet for 10 minutes before transfering them directly to the wire rack to cool completely.
Store cookies in an airtight tin for up to 3 days.