Molasses-Ginger Cookies

Ingredients

• 2 cups all-purpose flour, spooned and leveled
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 3/4 teaspoon baking soda
• 1/2 teaspoon ground cloves
• 1/2 teaspoon fine sea salt or table salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1/2 cup lightly packed dark brown sugar
• 1/4 cup granulated sugar
• 1 large egg yolk
• 1 teaspoon pure vanilla extract
• 1/2 cup molasses
• 1/2 cup turbinado or some other coarse sugar, for rolling

Directions

Preheat oven to 350° F. Line 2 baking sheets with wax paper.

Combine together the flour, cinnamon, ginger, baking soda, cloves, salt, nutmeg, and pepper in a  bowl. Set aside.

In a separate bowl, put the butter, brown sugar, and granulated sugar. Cream them together with an electric mixer on medium-high until light and fluffy, 2 to 3 minutes.

Pour in the egg yolk, vanilla, and molasses until its well incorporated in the mixture.

Decrease mixer speed to low and gradually add the dry ingredients, mixing until just combined. Careful not to overbeat the flour.

Place the turbinado sugar on a plate. Shape the dough into 16 balls (about 2½ tablespoons each). Roll the balls into the sugar to coat evenly.

Place the balls 3 inches apart on the prepared baking sheets. Bake, rotating the sheets halfway through, for about 10 minutes.

(The cookies will be set but will look very soft and underbaked.) Let cool slightly on the sheets, then transfer to a wire rack to cool completely.