Sarah had these cookies at a recent ECFE meeting. In Sarah’s words, they were “conversation stopping amazing — the perfect cookie, crunchy on the outside, chewy on the inside, and bursting with flavor.”

½ cup granulated sugar (set aside)
¹/₃ cup granulated sugar
2¼ cups all-purpose flour
1 teaspoon baking soda
1½ teaspoons ground cinnamon
1½ teaspoons ground ginger
½ teaspoon ground cloves
¼ teaspoon ground allspice
¼ teaspoon ground black pepper
¼ teaspoon salt
12 tablespoons unsalted butter, softened
¹/₃ cup packed dark brown sugar
1 large egg yolk
1 teaspoon vanilla extract
½ cup light or dark molasses (dark gives a stronger flavor)

1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Line 2 large baking sheets with parchment paper. Spread ½ cup of the sugar into a shallow dish for rolling. In a medium bowl, whisk the flour, baking soda, spices, pepper, and salt together.
2. In a large bowl, beat the butter, brown sugar, and remaining ¹/₃ cup granulated sugar together with an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the egg yolk and vanilla until combined, about 30 seconds. Beat in the molasses until incorporated, about 30 seconds, scraping down the bowl and beaters as needed.
3. Reduce the mixer speed to low and slowly add the flour mixture until combined, about 30 seconds (the dough will be soft).
4. Working with 1 tablespoon of dough at a time, roll the dough until balls with wet hands, then roll in the sugar to coat. Lay the balls on the prepared baking sheets, spaced about 2 inches apart.
5. Bake the cookies, one sheet at a time, until the edges are set and beginning to brown but the centers are still soft and puffy, 8 to 10 minutes, rotating each baking sheet halfway through baking. (The cookies will look raw between the cracks and seem underdone.)
6. Let the cookies cool on the baking sheet for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.

Makes about 34 cookies.

Originally from The America’s Test Kitchen Family Baking Book,p. 162. (Adjusted slightly based on our experience.)