Ingredients
1
cup plus 2 tablespoons unsalted butter, softened
1
cup packed brown sugar
1
egg
1/4
cup plus 2 tablespoons molasses
2 1/2
cups Gold Medal™ all-purpose flour
2 1/4
teaspoons baking soda
1/2
teaspoon kosher (coarse) salt
1
tablespoon ground ginger
1
tablespoon ground cinnamon
2
teaspoons ground cloves
1 1/2
teaspoons ground nutmeg
1/2
teaspoon ground allspice
2/3
cup granulated or coarse sugar
Preparation
In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in egg and molasses. Stir in remaining ingredients except granulated sugar. Cover; refrigerate at least 2 hours.
Heat oven to 350°F. Line cookie sheets with cooking parchment paper or silicone baking mat. In small bowl, place granulated sugar. Shape dough into 1-inch balls; roll in sugar. On cookie sheets, place balls 2 inches apart.
Bake 8 to 10 minutes or just until set and soft in center. Cool 2 minutes; remove from cookie sheets to cooling racks. Store tightly covered up to 1 week.
