Rating: 3.5 stars
65 Ratings
  • 5 star values: 21
  • 4 star values: 16
  • 3 star values: 17
  • 2 star values: 10
  • 1 star values: 1
Dawn Perry

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Credit: Steve Giralt

Recipe Summary

hands-on:
20 mins
total:
45 mins
Yield:
Makes 16
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350° F. Line 2 baking sheets with parchment paper. Whisk together the flour, cinnamon, ginger, baking soda, cloves, salt, nutmeg, and pepper in a large bowl; set aside.

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  • In a separate bowl, beat the butter, brown sugar, and granulated sugar with an electric mixer on medium-high until light and fluffy, 2 to 3 minutes. Beat in the egg yolk, vanilla, and molasses until combined.

  • Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined (do not overmix).

  • Place the turbinado sugar on a plate. Shape the dough into 16 balls (about 2½ tablespoons each). A few at a time, roll the balls in the sugar to coat.

  • Place the balls 3 inches apart on the prepared baking sheets. Bake, rotating the sheets halfway through, for about 10 minutes. (The cookies will be set but will look very soft and underbaked.) Let cool slightly on the sheets, then transfer to a wire rack to cool completely.

Nutrition Facts

405 calories; fat 12g; saturated fat 7g; cholesterol 56mg; sodium 255mg; protein 4g; carbohydrates 71g; sugars 43g; fiber 1g; iron 3mg; calcium 70mg.
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