MAKES ABOUT 22 COOKIES
For the best results, use fresh spices. Light or mild molasses gives the cookies a milder flavor; for a stronger flavor, use dark molasses. See the sidebar that follows the recipe.
|
⅓ |
cup (2⅓ ounces) granulated sugar, plus ½ cup for rolling |
|
2¼ |
cups (11¼ ounces) all-purpose flour |
|
1 |
teaspoon baking soda |
|
1½ |
teaspoons ground cinnamon |
|
1½ |
teaspoons ground ginger |
|
½ |
teaspoon ground cloves |
|
¼ |
teaspoon ground allspice |
|
¼ |
teaspoon pepper |
|
¼ |
teaspoon salt |
|
12 |
tablespoons unsalted butter, softened |
|
⅓ |
cup packed (2⅓ ounces) dark brown sugar |
|
1 |
large egg yolk |
|
1 |
teaspoon vanilla extract |
|
½ |
cup light or dark molasses |
1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 baking sheets with parchment paper. Place ½ cup granulated sugar in shallow dish; set aside.
2. Whisk flour, baking soda, cinnamon, ginger, cloves, allspice, pepper, and salt together in medium bowl; set aside.
3. Using stand mixer fitted with paddle, beat butter, brown sugar, and remaining ⅓ cup granulated sugar on medium-high speed until light and fluffy, about 3 minutes. Reduce speed to medium-low and add egg yolk and vanilla; increase speed to medium and beat until incorporated, about 20 seconds. Reduce speed to medium-low and add molasses; beat until fully incorporated, about 20 seconds, scraping down bowl as needed. Reduce speed to low and add flour mixture; beat until just incorporated, about 30 seconds, scraping down bowl as needed. Give dough final stir to ensure that no flour pockets remain. Dough will be soft.
4. Working with 1 tablespoon of dough at a time, roll into balls. Roll half of dough balls in sugar and toss to coat. Space dough balls 2 inches apart on prepared sheet. Repeat with remaining dough.
5. Bake 1 sheet at a time until cookies are browned, still puffy, and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 11 minutes, rotating sheet halfway through baking. Do not overbake.
6. Let cookies cool on sheet for 5 minutes; transfer cookies to wire rack and let cool to room temperature before serving.