Spicy Molasses Cookie

Spicy Molasses Cookies

2 1/4 C unbleached all-purpose flour (11 1/4 ounces) 
1 t baking soda  
2 t ground cinnamon  
2 t ground ginger  
3/4 t ground cloves  
1/4 + 1/8 t ground allspice  
1/4 t ground black pepper  
3/4 t table salt (I actually like a bit more...1 t)
12 T unsalted butter (1 1/2 sticks), softened but still cool 
1/3 C sugar
1/3 C packed dark brown sugar (about 2 1/2 ounces) 
1 large egg yolk  
1 t vanilla   
1/2 C molasses (about 6 ounces), light or dark
1/2 C sugar for rolling cookies

 Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 baking sheets with parchment paper. Place 1/2 cup sugar for dipping in a bowl.  Whisk flour, baking soda, spices, and salt in medium bowl until thoroughly combined; set aside. In standing mixer fitted with paddle attachment, beat butter with brown and granulated sugars at medium-high speed until light and fluffy, about 3 minutes. Reduce speed to medium-low and add 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 bottom and sides of bowl once with rubber spatula. Reduce speed to lowest setting; add flour mixture and beat until just incorporated, about 30 seconds, scraping bowl down once. Give dough final stir with rubber spatula to ensure that no pockets of flour remain at bottom. Dough will be soft.

 Using 1/4 C measuring cup (we like big cookies around here), scoop dough and roll between palms into a ball; drop ball into cake pan with sugar and repeat to form about 4 balls. Toss balls in sugar to coat and set on prepared baking sheet, press down slightly with a flat surface (I use the bottom of a glass) spacing them about 2 inches apart. Repeat with remaining dough. 

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 10 minutes. Do not overbake.

Cool cookies on baking sheet 5 minutes, then use wide metal spatula to transfer cookies to wire rack; cool cookies to room temperature and serve. (Can be stored at room temperature in airtight container or zipper-lock plastic bag up to 5 days.)

 **Recipe adapted from America's Test Kitchen. I added a lot more spice, it's how we like them.  

**1 T cookie dough balls bake for 6 minutes.  Makes 32. Awesome for ice cream sandwiches.