MOLASSES COOKIES

Steps:

• 1. Sift the flour, baking soda, salt, cinnamon, cloves, and allspice into a large bowl.
• 2. Put the butter, dark brown sugar, and granulated sugar in the bowl of a stand mixer and cream them together on medium-high speed until light and fluffy, about 3 minutes. Add the egg and the vanilla and beat to incorporate. Add the molasses and beat until combined.
• 3. Working in three batches, gradually add the dry ingredients to the wet, mixing on low speed to incorporate between additions. Turn the dough out onto a sheet of plastic wrap; tightly wrap, and chill for 30 minutes and up to overnight.
• 4. When ready to bake the cookies, position a rack in the center of the oven and preheat the oven to 325°F. Line 2 cookie sheets with parchment paper.
• 5. Scoop out 2-inch balls of dough and roll them in granulated sugar to coat; place on the baking sheets at least 2 to 3 inches apart. Press each down gently with your fingers to flatten slightly. Bake for 10 to 12 minutes, rotating the cookie sheets halfway through baking.
• 6. Transfer the cookies to racks to cool; serve right away or keep in an airtight container at room temperature for up to 3 days.