Soft Molasses-Spice Cookies

• 5 3/4 cups all-purpose flour
• 1 tablespoon plus 1 teaspoon baking soda
• 2 tablespoons ground ginger
• 2 teaspoons cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 3 sticks (12 ounces) unsalted butter, softened
• 2 cups unsulfured molasses
• 1/2 cup granulated sugar
• 1 large egg, lightly beaten
• 1 cup turbinado sugar, for rolling

1. Preheat the oven to 375.
2. Line 7 large baking sheets with parchment paper.
3. In a large bowl, whisk the flour with the baking soda, ginger, cinnamon and salt and pepper.
4. In a large bowl, using a handheld electric mixer, beat the butter until creamy.
5. Add the molasses and granulated sugar and beat until pale, about 3 minutes.
6. Add the egg.
7. At low speed, beat in the flour mixture.
8. Chill the dough in the freezer just until firm.
9. Scoop the dough into 2-tablespoon-size mounds and roll into balls, then roll in the turbinado sugar.
10. Set the molasses cookies 2 inches apart on the prepared baking sheets.
11. Bake 1 sheet in the upper third of the oven and 1 sheet in the lower third for 15 minutes, or until the tops of the cookies are cracked and the centers are just set; shift the pans from top to bottom and front to back halfway through.
12. Transfer the cookies to wire racks to cool.
13. Repeat with the remaining cookies.

flour, baking soda, ground ginger, cinnamon, salt, freshly ground pepper, unsalted butter, unsulfured molasses, granulated sugar, egg, turbinado sugar

Taken from www.foodandwine.com/recipes/soft-molasses-spice-cookies (may not work)