Molasses Spice Cookies (a.k.a. Chewy Ginger Snaps)

Since it is almost Christmas I thought I would share a recipe that has become one of our family Christmas traditions. Each Christmas Eve we make a batch of these cookies to give to Santa, we also eat a few! They are one of our family's favorites.

1/3 cup (about 2½ ounces) granulated sugar, plus ½ cup for dipping
2¼ cups (11¼ ounces) unbleached all-purpose flour
1 teaspoon baking soda
1½ teaspoons ground cinnamon
1½ teaspoons ground ginger
½ teaspoon ground cloves
¼ teaspoon ground allspice
¼ teaspoon finely ground black pepper
¼ teaspoon salt
12 tablespoons (1½ sticks) unsalted butter, softened
1/3 cup packed (2¾ ounces) dark brown sugar
1 large egg yolk
1 teaspoon vanilla extract
½ cup light or dark molasses

1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. spread 1/2 cup of sugar in a shallow dish/bowl for coating and set aside.

2. Whisk the flour, baking soda, spices, pepper, and salt together in a large bowl and set aside.

3. Beat the butter, brown sugar and remaining 1/3 cup granulated sugar together in a a large bowl of an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the egg yolk and vanilla until combined, about 30 seconds. Beat in the molasses until incorporated about 30 seconds, scraping down the sides of the bowl and beaters as necessary.

4. Reduce the mixer speed to low and slowly mix in the flower mixture until combined, about 30 seconds (the dough will be soft). Give the dough a final stir with the rubber spatula to make sure its combined.

5. Using wet hands roll 2 tablespoons of dough at a time into balls, then roll in the sugar to coat and place on the parchment-lined baking sheets, spaced about two inches apart. Bake the cookies, one sheet at a time, until the edges are set and the tops are cracked but the centers are still soft and underdone, 10 to 12 minutes, rotate the baking sheet halfway through baking.

6. Let the cookies cool on the baking sheet for 10 minutes, then serve them warm or transfer to a cooling rack and let cool completely.