I have made these cookies every fall for a million years.
Cooking time: 1 hour
- Adjust racks to upper and lower-middle position and preheat oven to 375. Whisk flour and spices (not sugars) in a medium bowl and set aside.
- Cream butter and sugars until light and fluffy, about 3 minutes at medium speed on an electric mixer.
- Scrape down sides of bowl and add egg, vanilla and molasses. Beat until combined, about 30 seconds. Scrape down bowl.
- Add dry ingredients and beat at low speed until no bits of flour are visible, about 30 seconds.
- Place rolling sugar in a small bowl. Scoop out rounded tablespoons of dough and roll into balls, then roll in the sugar. Place on parchment-lined cookie sheets (2 sheets should fit all the cookies), about 1.5 inches apart.
- Bake about 12 minutes, until outer edges begin to set and centers are soft and puffy, rotating them at around 7 minutes in. If you let them go longer, they may spread out and flatten, while still remaining chewy, which won't be bad, either.
- Cool cookies on the sheets for a couple minutes before transferring them to cooling racks. Eat as soon as you'd like.
Submitted by: Liz
Thanks to: The Best Recipe Cookbook, 1999