Ginger-Molasses Cookies

1. Prepare Dry Ingredients

In a large bowl, combine the all-purpose flour, ground ginger, ground cinnamon, baking powder, kosher salt, and ground allspice. Whisk these ingredients until thoroughly mixed and set aside.

2. Beat Butter and Sugars

In another bowl, beat together the room-temperature unsalted butter, molasses, and granulated sugar for about 5 minutes, until the mixture is creamy and well-blended.

3. Add Eggs and Vanilla

Add the eggs and vanilla extract to the butter and molasses mixture one at a time, allowing each egg to fully incorporate before adding the next.

4. Combine Dry and Wet Ingredients

Slowly mix in the dry ingredients into the wet ingredients until just incorporated, taking care not to overwork the dough.

5. Chill the Dough

Chill the dough in the refrigerator for about 30 to 45 minutes, or until it's firm enough to roll without sticking to your hands.

6. Preheat Oven and Shape Cookies

Preheat the oven to 325 degrees Fahrenheit. Roll the chilled dough into balls and coat each one in coarse sugar.

7. Bake the Cookies

Arrange the sugar-coated dough balls on a parchment-lined baking tray, spaced apart to allow for spreading. Bake for 12 to 15 minutes, until the edges are golden brown and the tops spring back slightly when pressed.