Molasses Spice Cookies

This recipe is from America's Test Kitchen, my favorite cooking show.

1/3 C. (2-1/3 oz.) granulated sugar, plus 1/2 C. for coating
2-1/4 C. (11-1/4 oz.) all-purpose flour
1 tsp. baking soda
1-1/2 tsp. ground cinnamon
1-1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/4 tsp. ground allspice
1/4 tsp. ground black pepper
1/4 tsp. table salt
12 Tbsp. (1-1/2 sticks) unsalted butter, softened
1/3 C. packed (2-1/3 oz.) dark brown sugar
1 large egg yolk
1 tsp. vanilla extract
1/2 C. molasses

Adjust an oven rack to the middle position and heat the oven to 375 degrees. Line two large baking sheets with parchment paper. Place 1/2 cup of the granulated sugar in a shallow baking dish or pie plate; set aside.

Whisk the flour, baking soda, spices, and salt together in a medium bowl; set aside.

In a standing mixer fitted with the paddle attachment, beat the butter, brown sugar, and remaining 1/3 cup granulated sugar on medium-high speed until light and fluffy, about 3 minutes. Decrease the speed to medium-low and add the egg yolk and vanilla; increase the speed to medium and beat until incorporated, about 20 seconds. Decrease the speed to medium-low and add the molasses; beat until fully incorporated, about 20 seconds, scraping down the bowl once with a rubber spatula. Decrease the speed to low and add the flour mixture; beat until just incorporated, about 30 seconds, scraping down the bowl once. Give the dough a final stir to ensure that no flour pockets remain. The dough will be soft.

Divide the dough into 22 portions, each about 1 tablespoon, and roll them between your hands into balls about 1-1/4 to 1-1/2 inches in diameter. Working in batches, drop five dough balls into the baking dish with the sugar and toss to coat. Set the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Repeat with the remaining dough.

Bake one sheet at a time, rotating the baking sheets halfway through the baking time, until the cookies are browned, still puffy, and the edges have begun to set but the centers are still soft (cookies will look raw between the cracks and seem underdone), about 11 minutes. Do not overbake.

Cool the cookies on the baking sheets for 5 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature. Makes about 22 cookies.

Note: Light molasses gives the cookies a milder flavor; dark molasses gives the cookies a stronger flavor.