Cookie week continues at The Urban Spork with this delicious molasses treat.  I know how busy most of you are at this time of the year, so I want to provide some cookie options that have a longer shelf life – allowing you to do some of the preparation ahead of time.  These cookies will keep for a least 1 week – wrapped airtight, they can be frozen for up to 2 months.

Makes 24 cookies

Ingredients

• 2  1/3 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• pinch of cracked or coarsely ground black pepper
• 1  1/2 sticks unsalted butter, at room temperature
• 1 cup (packed) light brown sugar
• 1/2 cup molasses
• 1 extra-large egg
• about 1/2 cup sugar, for rolling

Directions

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

Working with a mixer, beat the butter on medium speed until smooth and creamy.  Add the brown sugar and molasses and beat for 3 minutes to blend, scraping down the sides of the bowl as needed.  Add the egg and beat for 2 more minutes.  Reduce the mixer speed to low and add the dry ingredients, mixing until the flour and spices disappear.  If some flour remains in the bottom of the bowl, to avoid overbeating the dough, mix in the last of the dry ingredients by hand with a rubber spatula.  You’ll have a smooth, very soft dough.

Divide the dough in half and wrap each piece in plastic wrap.  Freeze for 30 minutes, or refrigerate for at least 1 hour.  The dough can be kept refrigerated for up to 4 days.

Preheat the oven to 350°F and center a rack in the oven.  Line two baking sheets with parchment or silicone mats.

Put the sugar in a small bowl.  Working with one packet of dough at a time, divide it into 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, then place them on one of the baking sheets.  Dip the bottom of a glass into the sugar and use it to press down on the cookies until they are between 1/4 inch and  1/2 inch thick.  Leave plenty of room between the cookies on the baking sheet, as they will spread.

Bake the cookies one sheet at a time for 12 to 14 minutes, or until the tops feel set to the touch.  Remove the baking sheet from the oven, and if the cookies are touching, use the edge of a spatula to separate them while they are still hot. Transfer the cookies to a rack to cool to room temperature.  Repeat with the second batch of dough.

original recipe found here