My Kind of Chew

This is a fabulous cookie recipe that I have officially fallen for. Enter my Martha Stewart Halloween magazine from 2009. This recipe was actually part of pumpkin ice cream sandwiches but I was enchanted with the cookie business. I am a sucker for anything spicy and add some molasses in and we are in hog heaven. These cookies took no time at all to prep the night before and I knew the in-laws were coming over and what better dessert is there than freshly baked cookies on a snowy night?

Molasses-Ginger Cookies
Makes 20-30 cookies

1 1/2 cups all-purpose flour + 2 Tablespoons for high-altitude
1 teaspoon baking soda
1/4 teaspoon baking powder
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Pinch of fresh ground pepper
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup packed light-brown sugar
1/4 cup + 1 Tablespoon Molasses
1 large egg, room temperature
1/2 granulated sugar, for rolling

1. Line 2 baking sheets with parchment paper. In a medium bowl, soft together flour, baking soda, baking powder, ginger, cinnamon, cloves, pepper, and salt
2. With a mixer on medium-high speed, beat butter, brown sugar, and molasses until light and fluffy. Beat in egg. Add flour mixture; beat until combined. Flatten dough into a disk; wrap in plastic. Chill until firm, about 1 hour or up to overnight.
3. Preheat oven to 375. Make 1-1/2 inch balls of dough (I used a rounded Tablespoon); roll each in sugar. Place 2 inches apart on prepared baking sheets. Chill 20 minutes.
4. Bake, rotating sheets halfway through, until firm around the edges and slightly soft in the center, 12 to 14 minutes. Let cool on a wire rack. Cookies can be stored up to 3 days at room temperature in an airtight container.