“Reindeer Poop” Molasses Spice Cookies

Ingredients

2 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon ground cloves
1/4 teaspoon ground allspice
12 tablespoons (1 1/2 stick) unsalted butter, softened
1/2 cup dark brown sugar, packed
1/2 cup granulated sugar, plus 1/4 cup for rolling cookies
1 large egg yolk
1 teaspoon vanilla extract
1/3 cup molasses (I use Grandma’s brand)

Prep

1. Heat oven to 375 degrees. Place oven racks at top and bottom position
2. Whisk flour, baking soda, salt, and spices together in medium bowl; set aside.
3. Either by hand or with electric mixer, cream butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy, about 3 minutes on medium speed.
4. Add egg, vanilla extract, and molasses. Beat until combined, about 30 seconds.
5. Add dry ingredients and beat at low speed until just combined, about 30 seconds.
6. Place remaining 1/4 cup granulated sugar in shallow bowl. Working with 2 tablespoons of dough each time, roll dough into 1 3/4-inch balls. Roll balls in sugar and place them on 2 ungreased baking sheets, spacing them 1 1/2 to 2 inches apart. (about 15-18 per sheet)
7. Bake, reversing position of cookie sheets (from top to bottom and front to back) halfway through baking, until outer edges begin to set and centers are soft and puffy, 11 to 13 minutes.
8. Cool cookies on sheets for 2 to 3 minutes before transferring to cooling racks with wide spatula.

Bake for no more than 11 minutes, as soon as you see the cracks on top they are ready to go.  This is one of those DO NOT OVERBAKE recipes!