Ingredients
4tbspraw turbinado sugardivided
¾cupwhole wheat pastry flour
⅓cupwhole wheat flour
½tspbaking soda
⅛tspsalt
6tbspunsalted butter
¾tspcinnamon
¾tspground ginger
¼tspground cloves
⅛tspground allspice
⅛tspground pepper
¼cupmolasseslight or dark
3tbspdark brown sugaror Muscovado sugar
1egg yolklarge
½tspvanilla extract
Preparation
With an oven rack in the middle position, preheat the oven to 375 degrees F.
Line a large baking sheet with parchment paper.
Pour 1 tablespoon of raw sugar into a small, shallow dish for rolling.
In a medium bowl, whisk together the flours, baking soda and salt.
In a small saucepan, melt the butter over medium heat.
Stir in the cinnamon, ginger, cloves, allspice and pepper. Cook until fragrant for 1 to 2 minutes.
Transfer the butter mixture to a large bowl and let cool slightly.
Whisk the remaining 3 tablespoons raw sugar, brown sugar, egg yolk, vanilla and molasses into the melted butter mixture.
Stir in the flour mixture until combined.
Use a cookie dough scoop or spoons to scoop out about one tablespoon of dough at a time.
Lightly shape into a ball and dunk half the cookie into the small bowl of raw sugar.
Place each cookie on the baking sheet, sugar side up, leaving a couple of inches around each cookie.
Bake the cookies until the edges are set but the centers are still soft, puffy and underdone for 9 to 12 minutes.
Let the cookies cool on the baking sheet for 10 minutes.
Serve warm, and enjoy!
