1/3 cup sugar, plus more to roll the dough in before baking
2/3 cup light brown sugar
1 large egg
1/4 cup unsulphured molasses
2 teaspoons pure vanilla extract
2 1/4 cups unbleached, all-purpose flour
2 teaspoons baking soda
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 teaspoons ground ginger
In a bowl, mix together the butter and sugars until light and creamy.
Add the egg, molasses and vanilla and beat well to combine.
The mixture should be smooth, light and fluffy with a color and texture that almost looks like frosting at this point.
In a separate bowl, whisk together the flour, salt and spices.
Add to the butter and sugar mixture and beat well to combine, but don’t over mix – all the ingredients just need to be incorporated.
Put some sugar in a shallow bowl and preheat the oven to 350 degrees F.
Line your baking sheets with parchment paper.
Make a ping pong ball sized ball of dough and roll them around in the sugar.
Place on baking sheets at least 2 inches apart (this dough will spread!).
Bake cookies for 10 minutes or until they are cracked and mostly set.
Let cookies cool slightly before moving to a rack to cool.
Makes about 2 dozen 4-inch cookies.
Store in an airtight container.