Molasses Spice Cookies

Ingredients

• 2 1/4 cups all-purpose flour
• 2 teaspoons of baking soda
• 1/2 teaspoon of salt
• 1 teaspoon ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground allspice
• 3/4 teaspoon ground cloves
• 3/4 cup unsalted butter, softened
• 1/2 cup dark brown sugar, packed
• 1/2 cup granulated sugar, plus 1/3 cup for rolling cookies
• 1 large egg
• 1 teaspoon vanilla extract
• 1/3 cup molasses

Directions

1. Heat the oven to 375 degrees F. In a bowl, whisk the flour, baking soda, salt, cinnamon, ginger, cloves, and allspice with some enthusiasm, then set it aside.
2. Using an electric mixer, beat the softened butter for 2 minutes. Add the brown sugar and 1/2 cup granulated sugar, then mix on medium until the mixture is pale and airy, about 3 minutes. Add the egg, vanilla extract, and molasses, and beat until everything comes together, about 30 seconds. Sweep down the sides of the bowl with a rubber spatula.
3. Tip in the dry mixture and mix on low only until the dough comes together, about 30 seconds.
4. Pour the granulated sugar that remains, 1/3 cup, into a shallow bowl. For each cookie, use 2 Tbsp of dough and shape it into 1 3/4 inch balls. Roll the balls through the sugar, then arrange them on un-greased cookie sheets, leaving 1 1/2 to 2 inches between them.
5. Bake at 375 degrees F until the edges are just beginning to set and the centers are still soft and puffed, about 11 to 13 minutes. Let the cookies sit on the sheets for 2 to 3 minutes, then move them to cooling racks. Don’t take them too far; the centers should still feel soft and a little springy when they come out, or the cookies can end up hard and dry.
6. For the optional glaze, once the cookies are cool, set them over a sheet of wax paper. Sift confectioner's sugar (powdered sugar), 1 1/4 cups, then add 2 Tbsp of milk and whisk until smooth. Dip a spoon into the glaze and drizzle it over the cookies.