Sugar-Topped Molasses Spice Cookies

Whisk together flour, baking soda, salt, ginger, cinnamon, allspice and cracked pepper.

Working with a mixer fitted with the paddle attachment, if you have one, or with a hand mixer in a large bowl, beat the butter on medium speed until it is smooth and creamy. Add the brown sugar and molasses and beat for 2 minutes or so to blend, scraping down the sides of the bowl as needed. Add the egg and beat for 1 minute more. Reduce the mixer speed to low and add the dry ingredients, mixing until flour and spices disappear. If some of the flour remains on the bottom of the bowl, avoid overbeating the dough and mix in the last of the dry ingredients by hand with a rubber spatula. You’ll have a smooth and very soft dough.

Divide the dough in half, wrap each half in plastic wrap, and freeze for 30 minutes or chill for a least 1 hour. (The dough can be made up to this point and kept refrigerated for up to 4 days).

Preheat the oven to 350°. Line two baking sheets with parchment or a silicone mat. Put the sugar in a small bowl. Working with one half of the dough at a time, break off 12 pieces and roll each piece into a smooth ball between your palms. One by one, roll the balls around in the bowl of sugar and place them on the cookie sheet. Dip the bottom of a glass into the sugar and use it to press down on the cookies until they are between 1/4“ and 1/2” thick.

Bake for 12-14 minutes or until the tops feel set to the touch. Remove from the oven. If any cookies are touching, use a metal spatula to separate them while they are hot. Transfer the cookies to a rack to cool to room temperature. Repeat with the other half of the dough.