3/4 unsalted butter, room temperature
1/2 cup dark brown sugar
1/2 cup white sugar
1/4 cup unsulphured molasses (lightly spray or oil measuring cup before measuring)
1 large egg
1/2 teaspoon pure vanilla extract
2 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
heaping 1/4 teaspoon ground white pepper
for garnish:
1 cup granulated white sugar (to cover the cookie balls before you bake them)
With a hand mixer, cream the butter and sugars until light and fluffy (about 2 - 3 minutes - start at low speed then work up to medium). Add the molasses, egg, and vanilla extract and beat until incorporated. In a separate bowl whisk together the flour, baking soda, salt, and spices. Add to the butter mixture, in thirds, and mix until well combined. Cover and chill the batter for about 30 minutes.
Preheat the oven to 350?. Line two baking sheets with parchment paper.
Put about 1 cup of white sugar (for the garnish) in a medium sized bowl. When the dough has chilled sufficiently, roll into 1 inch (2.54 cm) balls. Then roll the balls of dough into the sugar, coating them well. Place on the baking sheet, spacing about 2 inches apart and, with the bottom of a glass, flatten the cookies slightly. Bake for about 12 - 15 minutes or until the cookies feel dry and firm on top. (The longer the cookies bake, the more crisp they will be.) Cool on a wire rack.
Makes about 4 dozen cookies.
