Molasses Spice Cookies

I have always loved both gingerbread and molasses cookies, but they are something I don't usually have much of an opportunity to eat.  Gingersnaps are great too-but much to crunchy in most cases.  I found a recipe at the Gonna Want Seconds blog for Molasses Spice Cookies a few weeks back, and have been waiting to make them.  These were wonderful!  They came out of the oven soft and yummy.  I didn't make any changes to this recipe-very unusual for me-and next time I make them (and yes, there will be a next time!) I will do the same.

The recipe as listed on the blog follows.

Molasses Spice Cookies –
Yield: about 20 large 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 (1 1/2 sticks) 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 unsulphured molasses

Instructions:

1. Preheat oven to 375°F. Line two baking sheets with parchment paper. 
2. In a medium bowl, mix together flour, baking soda, salt, cinnamon, ginger, cloves, and allspice and set aside.
3. Beat the butter with an electric mixer for 2 minutes. Add the brown sugar, and 1/2 cup granulated sugar and beat until light and fluffy, about 3 minutes with mixer set at medium speed. Add egg, vanilla extract, and molasses. Beat until combined, about 30 seconds. Scrape down sides of bowl with a rubber spatula. Add dry ingredients and beat at low speed until just combined, about 30 seconds.
4.Place remaining 1/3 cup of granulated sugar (I used coarse sugar) in a shallow bowl. Scoop out dough in 2 tablespoon clumps and roll into 1 3/4 inch-wide balls. Roll balls in sugar and place on prepared sheets, spacing them 1 1/2 to 2 inches apart.
5. Bake until the outer edges of the cookies begin to set and centers are soft and puffy (the inside of the cracks will still look raw), about 11 to 13 minutes. Don’t overbake these cookies! Cool cookies on sheets for 5 minutes, then transfer to wire racks. These cookies stay nicely chewy for a few days if kept in an airtight container.