Molasses Spice Cookies

These cookies are soooo good! Sweet and spicy, rich but not overpowering. Perfect with vanilla ice cream.

2 1/4 cups all-purpose flour
2 teaspoons of baking soda
1/2 teaspoon of salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon ground cloves
1/4 teaspoon ground allspice
12 Tbsp (1 1/2 sticks) unsalted butter, softened
1/2 cup dark brown sugar, packed
1/2 cup granulated sugar, plus 1/3 cup for rolling cookies
1 large egg
1 teaspoon vanilla extract
1/3 cup light or dark molasses

Preheat oven to 375 F.

Whisk flour, baking soda, salt, cinnamon, ginger, cloves, and allspice together in a bowl and set aside.

Cream butter, brown sugar, and 1/2 cup granulated sugar at medium speed until light and fluffy, 3-6 minutes.

Add egg, vanilla extract. Beat until combined, about 30 seconds. Scrape sides of bowl.

Add molasses. Beat until combined, about 30 more seconds. Scrape sides of bowl.

Add dry ingredients and beat at low speed until just combined, about 30 seconds. Using rubber spatula, make sure dough is just mixed. Dough should be soft and almost velvety.

Place remaining 1/3 cup of granulated sugar in a shallow bowl.

Working with 2 Tbsp of dough each time, roll dough into 1 inch balls.

Roll balls in sugar and place on greased cookie sheets, spacing them 1 1/2 to 2 inches apart.

Bake until outer edges begin to set and centers are soft and puffy, and large cracks are prominent, about 10 to 12 minutes.

Cool cookies on sheets for 2 to 3 minutes before transferring them to cooling racks with a wide spatula.

Note: do not overcook. The centers of the cookies should be somewhat soft when you take them out of the oven, otherwise they will end up hard and dry.