Ingredients
recipe from Cook’s Illustrated
makes about 2 dozen
- 1/3 cup sugar, plus 1/2 cup for rolling
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 12 tablespoons butter, softened
- 1/3 cup packed brown sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/2 cup molasses
Directions
- Adjust oven rack to middle position and preheat oven to 375F
- Spread 1/2 cup sugar in a shallow dish, set aside. In medium bowl, whisk flour, cinnamon, ginger, baking soda, cloves, allspice and salt together. Using stand mixer fitted with paddle, beat butter, brown sugar and remaining 1/3 cup sugar on medium speed until light and fluffy, about 3-6 minutes. Beat in egg yolk and vanilla until combined. Beat in molasses until incorporated. Reduce speed to low and slowly add flour mixture until combined.
- Working with 2 tablespoons dough at a time, roll into balls and then roll in sugar to coat. Space balls 2 inches apart on the baking sheet
- Bake cookies until edges are set and beginning to brown but centers are still soft and puffy, 10-12 minutes. Transfer to wire rack to let cool.
