• 1/3 c (~2.5oz) granulated sugar + 1/3 c for dipping
• 2 1/4 c (11.25oz) unbleached all-purpose flour (optionally use 50/50 regular and white whole wheat flour)
• 1 t baking soda
• 1 1/2 t cinnamon
• 1 1/2 t ground ginger
• 1/2 t cloves
• 1/4 t allspice
• 1/4 t fresh, finely ground black pepper
• 1/4 t salt
• 12 T (1 1/2 sticks) *unsalted* butter, softened but still cool
• 1/3 c (~2.5oz) packed brown sugar, dark
• 1 large egg yolk
• 1 t vanilla extract
• 1/2 c (~6oz) molasses, light or dark

1. preheat oven to 375° F, adjust rack to middle position
2. line 2 baking sheets with parchment paper, place 1/3 c sugar in bowl or dish for dipping cookies
3. whisk flour, baking soda, spices, and salt in medium bowl
4. in stand mixer with paddle attachment, beat butter with sugars at medium-high until light and fluffy, about 3 min
5. reduce speed to medium-low and add yolk and vanilla, increase speed to medium and beat until incorporated, about 20 seconds
6. reduce speed to medium-low and add molasses; beat until fully incorporated, about 20 seconds, scraping bowl with rubber spatula
7. reduce speed to lowest setting, add flour mixture and beat until just incorporated, about 30 seconds, scraping bowl once
8. give dough final stir with spatula to ensure no pockets of flour; dough will be soft
9. measure out heaping tablespoon (26g - jvv) or amount for ~1.5“ diameter ball, rolled between hands
10. coat with sugar and set on prepared pan about 2” apart
11. bake 1 sheet at a time until cookies are browned, still puffy, and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 11 minutes, rotating sheet halfway through. Do not overbake.
12. cool on sheet 5 minutes before transferring to wire rack with wide spatula.

Log/Notes

12/12/20 - jvv 26g/cookie, 31 total

Serves: 31 cookies @ 26g/ea Total cook time: X Source: Cook's Illustrated, Jan 1 2002