Spiced Molasses Cookies

From Rachel Elliott's daughter Emily, Pocatello

• 2 1/4 C all-purpose flour
• 2 t baking soda
• 1 t ground cinnamon
• 1 t ground ginger
• 1/2 t ground nutmeg
• 1/2 t ground allspice
• 1/2 t ground cloves
• 1/4 t sale
• 12 T (1 1/2 sticks) unsalted butter, at room temperature
• 1 C (packed) dark brown sugar
• 1 egg
• 1/4 C molasses
• 3 T granulated sugar

In a bowl, combine flour, baking soda, cinnamon, ginger, nutmeg, allspice, cloves, and salt.

In the bowl of an electric mixer, beat together the butter and brown sugar until fluffy.

Beat in the egg and molasses.

Reduce mixer speed to low and add the dry ingredients, mixing until blended.

Cover the bowl and refrigerate for 1 to 8 hours.

Preheat oven to 350 F. Line 2 baking sheets with parchment paper.

Shape dough into golf-ball sized balls. Roll them in granulated sugar, coating them evenly.

Arrange the dough on prepared baking sheets, 12 per sheet.

Bake until just set and lightly browned, 11 to 12 minutes.

Remove from oven and let cool on baking sheets for 10 minutes. Transfer to racks and allow to cool completely.

Store in an airtight container for up to 1 week.