Spiced Molasses Sugar Cookies

These could also be named gingerbread sugar cookies...and they will be a holiday favorite for me. Even though I accidentally forgot to include 4 tbsp of butter, they still turned out soft, chewy and full of sweet and spice. America's Test Kitchen has never failed me, and this recipe comes from their "All-Time Best Holiday Recipes" magazine. Loved them!

Spiced Molasses Sugar Cookies (America's Test Kitchen)
1/2 cup plus 1/3 cup granulated sugar
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon pepper (yes, pepper! not a mistake)
12 tablespoons unsalted butter, softened but still cool
1/3 cup packed dark brown sugar
1 large egg yolk
1 teaspoon vanilla
1/2 cup light or dark molasses

Directions:

1. Adjust oven rack to middle position and heat oven to 375 degrees. Line two baking sheets with parchment paper. Place 1/2 cup granulated sugar in medium sized bowl.
2. Whisk flour, baking soda, cinnamon, ginger, cloves, allspice, salt and pepper in medium bowl until thoroughly combined; set aside.
3. Using standing mixer fitted with paddle, beat butter, brown sugar and remaining 1/3 cup sugar on medium-high speed until light and fluffy, about 3 minutes. Decrease speed to med-low and add egg yolk and vanilla; increase speed to medium and beat until incorporated, about 20 seconds. Decrease speed and add molasses; beat until fully incorporated, about 20 seconds, scraping down bowl with rubber spatula. Decrease speed to low; add flour mixture and beat until just incorporated, about 30 seconds, scraping bowl once more. Give dough final stir with spatula to ensure no pockets of flour remain. Dough will be soft.
4. Using tablespoon, scoop heaping tablespoon of dough and roll into 1 1/2" ball; drop into extra granulated sugar and set on prepared baking sheet. Bake one sheet at a time until cookies are browned and puffy and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 11 minutes, rotating baking sheet halfway through. Do not overbake.