Soft and Chewy Molasses Spice Cookies
Description: Yields about 2 dozen cookies
Ingredients: 1/3 cup Granulated sugar
cup Granulated sugar for dipping
2 cups All-purpose flour
1 tsp baking soda
tsp Salt
1 tsp Ground cinnamon
1 tsp Ground ginger
tsp Ground cloves
tsp Ground allspice
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
cup Light or dark molasses
Directions: Preheat oven to 375F and line baking sheets with parchment paper. Place cup sugar for dipping on a plate or in a bowl.

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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