Yield: 24 cookies Prep time: 10 minutes Cook time: 10-12 minutes
- ½ cup plus 1/3 cup sugar
- 2 ¼ cup flour
- 1 teaspoon baking soda
- 1 ½ teaspoon cinnamon
- 1 ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ¼ teaspoon pepper
- ¼ teaspoon salt
- 12 tablespoons unsalted butter, softened
- 1/3 cup packed brown sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- ½ cup molasses
Heat oven to 375⁰ and line a baking sheet with parchment paper. Spread 1/2 cup sugar into a shallow dish for rolling.
In a medium bowl, whisk the flour, baking soda (or baking powder for round, tall cookies), spices, pepper, and salt together.
in a large bowl, beat the butter, brown sugar, and remaining 1/3 cup sugar together until light and fluffy. Beat in the egg yolk and vanilla until combined. Beat in the molasses until incorporated, scraping down the bowl and beaters as needed.
Slowly add the flour mixture until combined (dough will be soft).
Working with medium size balls, roll the dough into sugar to coat. Lay the balls on the prepared baking sheets about 2 inches apart.
Bake the cookies 10-12 minutes and allow to cool on baking sheet for 10 minutes.
Recipe from America's Test Kitchen Family Baking Book