4 3/4 cups all-purpose flour
tablespoons baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder
2 teaspoons ground cinnamon
1 1/2 teaspoons
3/4 pound (3 sticks) margarine
1 3/4 cups sugar
Ener-G for 2 eggs PLUS 1/8 tsp more baking powder
1 teaspoon pure vanilla extract
1/2 cup molasses
Combine flour, baking soda, salt,
baking powder, cinnamon and ginger in a large bowl; sift and set aside.
In the bowl of an electric mixer
fitted with the paddle attachment, combine margarine and sugar. Beat, starting on low speed and increasing to high, until
mixture is fluffy, about 2 minutes; scrape the sides of the bowl down once with a rubber spatula. Add Ener-G and vanilla;
beat on medium speed until just combined, scraping down the sides of the bowl after each addition.
Turn off mixer. Add molasses and
mix on medium speed until just combined. Scrape sides of the bowl and add dry ingredients. Mix, starting on low speed and
increasing to medium high, until ingredients are just combined, about 30 seconds.
Transfer dough to a clean work surface.
Roll the dough into four 1 1/2-inch-diameter logs. Wrap in parchment or plastic wrap and refrigerate until firm, 1 to 2 hours.
Heat oven to 350 degrees. Unwrap
and slice each log into 3/8-inch-thick rounds. Place rounds on parchment-lined baking sheets. Bake until cookies crack slightly
on the surface, 12 to 15 minutes. Remove from oven and let cool on the baking sheet for 2 minutes before transferring to a