- Yield: Makes 2 dozen
Source: Martha Stewart Living, September
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- Pinch freshly ground white pepper
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3/4 cup firmly packed light-brown sugar
- 1/4 cup plus 1 tablespoon molasses
- 1 large egg, room temperature
- 1/2 cup granulated sugar, for rolling
Line two baking sheets with parchment paper. Into a medium bowl, sift together flour, baking soda, baking powder, ginger, cinnamon, cloves, pepper, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter, brown sugar, and molasses until light and fluffy. Beat in egg until smooth. Add flour mixture; beat until combined.Wrap dough in plastic, flattened into a disk. Chill until firm, about 1 hour or overnight.
Preheat oven to 375 degrees. Make 1 1/2-inch balls of dough; roll each in sugar. Place them 2 inches apart on prepared baking sheets. Chill 20 minutes.
Bake cookies, rotating baking sheets halfway through, until firm around the edges and slightly soft in the center, 12 to 14 minutes. Let cool on a wire rack.