Ingredients
2⅓cupsall purpose flour
2tspbaking soda
¼tspsalt
2tspground ginger
1tspground cinnamon
½tspground allspice
¼tspground cloves
⅛tspfreshly ground black pepper
¾cupunsalted butter,(1½ sticks), room temperature
¼cupgranulated sugar,plus 2 tbsp
¼cuplight brown sugar,plus 2 tbsp, packed
1egg
⅓cupmolasses
½cupraw sugar,(turbinado or demerara sugar), for rolling cookies
Preparation
In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, cloves, and black pepper.
In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the butter and the granulated and light brown sugars for about 2 minutes until light and fluffy.
Beat in the egg and molasses. Add the flour mixture and mix until combined.
Chill the dough in the refrigerator for 3 hours until firm.
Preheat the oven to 350 degrees F and set two racks in the centermost positions. Line two 13×8‑inch baking sheets with parchment paper.
Form tablespoons of dough into balls and roll in the raw sugar to coat generously. Arrange the dough balls about 2½ inches apart on the prepared baking sheets.
Bake for 9 to 10 minutes, rotating the sheets from top to bottom and front to back midway through, until puffed and set.
Let cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
Serve and enjoy!
