Crispy Ginger Cookies

Instructions

1. In a medium bowl, whisk together the flour, ginger, allspice, cinnamon, cloves, baking soda, salt, and pepper. Set aside.
2. Using an electric mixer, beat ½ cup (100 g) of the granulated sugar, brown sugar, and butter until light and fluffy, about 3 minutes, scraping down the sides of the bowl as necessary. Add the egg and beat for about 20 seconds, then scrape down the sides of the bowl. Add the molasses and beat until just combined, then scrape down the sides of the bowl again.
3. Add the dry ingredients, then mix on low speed until just incorporated. The dough will be very soft; refrigerate it for about one hour, or until firm enough to roll.
4. Preheat the oven to 350°F (175°C) and set a rack in the middle position. Line a baking sheet with parchment paper.
5. Place the remaining ½ cup (100 g) granulated sugar in a shallow bowl. Form the dough into 1-in (2.5-cm) balls and roll in the sugar to coat. Place the balls on the prepared baking sheet about 2 in (5 cm) apart. Bake for 10 to 12 minutes, until set and golden on the outside and slightly soft on the inside. (As they bake, they will puff up and then flatten. Do not remove them from the oven until they are flat.) Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Refrigerate the dough between batches. The cookies will keep for several days in an airtight container; freeze for longer storage.