Molasses Cookies

Add the flour, baking soda, ginger, cinnamon, allspice, and salt to a large bowl. Whisk to combine and set aside until needed.

Add the softened butter, granulated sugar, and brown sugar to a stand mixer fitted with the paddle attachment and beat on high speed until light and creamy (about 2 minutes).

Add the molasses to the mixture and beat until well combined.

Add the egg and vanilla extract to the mixture and beat until well combined (about 1 minute). Scrape the sides and bottom of the bowl as needed.

With the mixer on low speed, slowly add the dry ingredients to the wet ingredients, mixing until just combined. The cookie dough will be slightly sticky.

Cover the mixing bowl tightly with plastic wrap and chill for at least 1 hour (or up to 2–3 days).

Preheat oven to 350°F.

Line two baking sheets with parchment paper. Set aside until needed.

Remove cookie dough from the refrigerator. If the cookie dough has chilled for longer than 2 hours, let it sit at room temperature for at least 30 minutes before using.

Roll the dough into one-ounce balls (about 1 Tablespoon each).

Roll each dough ball in coarse sugar, then place them on the prepared baking sheet, 3 inches apart.

Place the baking sheets on the center racks of the preheated oven and bake for 11–12 minutes or until the edges appear set. *If the tops aren’t cracking, remove the baking sheet from the oven and gently bang it on the counter 2–3 times. This will help the cookies spread out and crack on top. Then, return the pan to the oven for one minute.

Remove the pan from the oven and place on a wire rack to cool for 5 minutes, then using the parchment transfer to the rack to cool completely