Chewy Spiced Molasses Cookies

2 cups whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1/2 teaspoon salt
1 stick, plus 1 Tablespoon unsalted butter, softened
3/4 cup honey
1/4 cup organic backstrap molasses
2 eggs, beaten
turbinado sugar, for dusting the cookie

1. In a medium sized bowl, whisk together the flour, baking soda, ground cinnamon, ground cloves, ground ginger, and salt; set aside.
2. In the bowl of a strand mixer fitted with the paddle attachment, cream together at medium speed the butter, honey, and molasses until light and fluffy; about 3 minutes. Add the eggs, one at a time, mixing fr about 30 seconds each.
3. Lower the stand mixer speed to slow and incorporate the flour mixture, 1/2 cup at a time, until just combined. Do not overbeat.
4. Cover the bowl with plastic wrap and chill the dough for at least 4 hours or preferable overnight.
5. Preheat the oven to 375F and line a baking sheet with parchment paper. Place the turbinado sugar into a bowl. Roll the cookie dough between your hands into 1" balls.
6. Roll the balls into the turbinado sugar and place on top of the parchment lined cookie sheet, 12 cookies at a time. Bake for 8-10 minutes. Allow to cool on the baking sheet for a minute or two before transferring to a wire rack to cool completely.

Submitted by Laurie W.
Source: http://nourishedkitchen.com/chewy-spiced-molasses-cookies/