½ cup Granulated sugar for dipping
2 ¼ cups All-purpose flour
1 tsp baking soda
¼ tsp Salt
1 ½ tsp Ground cinnamon
1 ½ tsp Ground ginger
½ tsp Ground cloves
¼ tsp Ground allspice
¼ tsp Finely ground black pepper
12 tbls Unsalted butter, softened but still cool
1/3 cup Dark brown sugar, packed
1 ea Egg yolk
1 tsp Vanilla extract
½ cup Light or dark molasses
Whisk flour, baking soda, salt, and spices in a medium bowl until thoroughly combined: set aside.
In a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed with both sugars until light and fluffy. Reduce speed to medium-low and add the yolk and vanilla, increase the speed to medium and beat until incorporated, about 20 seconds.
Reduce the speed to medium-
low and add the molasses, but until fluffy – about 20 seconds. Reduce the speed to the lowest setting and add the flour mixture and beat until just incorporated- about 30 seconds. Give the dough one final stir to make sure there are no flour pockets.
Using a tablespoon measure, scoop a heaping tablespoon of dough and roll between palms into 1 1/2-inch balls, then drop into the pan with the sugar.
Place on baking sheet 2 inches apart for about 11 minutes – the cookie should be browned and puffy – edges set but the middle still soft.
Cool the cookies on a baking sheet first then transfer them to a wire rack.
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