2⅓ c Flour
2 tsp Baking Soda
¼ tsp Salt
2 tsp ground Ginger
1 tsp ground Cinnamon
½ tsp ground Allspice
¼ tsp ground Cloves
⅛ tsp ground Black Pepper
¾ c Unsalted Butter at room temperature (1½ sticks)
¼ c + 2 T Granulated Sugar
¼ c + 2 T packed Light Brown Sugar
⅓ c Molasses, such as Grandma's Original
½ c Raw Sugar (turbinado or demerara sugar), for rolling cookies
In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, cloves, and black pepper.
In the bowl of an electric mixer fitted with the paddle attachment (or beaters), beat the butter and the granulated and brown sugars until light and fluffy, about two (2) minutes. Beat in the egg and molasses. Add the flour mixture and mix until combines. CHILL dough in the refrigerator until firm, a few hours.
Meanwhile, preheat oven to 350ºF and set two (2) racks in the centermost positions. Line 13x18 in baking sheets with parchment paper.
Form tablespoons of dough into balls and roll in the raw sugar to coat generously. Arrange the dough balls about 2½ inches apart on the prepared baking sheets. Bake for 9-10 minutes, rotating the sheets from top to bottom and front to back midway through, until puffed and set.
Let cool for a few minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days. (I have stored longer.)
Freezer-Friendly Instructions: The cookie dough can be frozen for up to three (3) months. Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag pressing out as much air as possible. Bake as needed directly from the freezer allowing 1-2 minutes longer in the oven.
To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers for parchment paper or tin foil. Before serving, remove the cookies from the container and let them come to room temperature.