Ingredients

• 2 1/3 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• Pinch kosher salt
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 3/4 cup unsalted butter, at room temperature
• 1/2 cup dark brown sugar
• 1/2 cup granulated sugar, plus more for rolling
• 1 large egg
• 1 1/2 teaspoons pure vanilla extract
• 1/2 cup molasses

Instructions

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.