Though they have all the flavors of gingerbread, these cookies are softer and chewier than cut out varieties, such as the Gingerbread Snowflakes on page 259. They are as easy to prepare as Grammy’s Chocolate Cookies (page 75), with a similar old-fashioned appeal.

　　

Ingredients

Makes about 2 dozen

　　1/2 cup (1 stick) unsalted butter, room temperature

　　1 cup packed light brown sugar

　　1/2 cup granulated sugar, plus 1/4 cup for rolling

　　2 large eggs

　　1/2 cup unsulfured molasses

　　2 tablespoons vegetable oil

　　2 cups all-purpose flour

　　1 teaspoon baking soda

　　1 teaspoon ground cinnamon

　　1 teaspoon ground ginger

　　1 teaspoon ground allspice

　　1/2 teaspoon coarse salt

　　

Step 1

Put butter, brown sugar, and 1/2 cup granulated sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth, about 3 minutes. Mix in eggs one at a time, followed by the molasses and oil.

　　

Step 2

Reduce speed to low; gradually mix in flour, baking soda, cinnamon, ginger, allspice, and salt. Cover dough with plastic wrap; refrigerate until firm, about 1 hour or overnight.

　　

Step 3

Preheat oven to 325°F. Put remaining 1/4 cup granulated sugar in a bowl. Using a 1 3/4-inch ice cream scoop, form balls of dough. Roll balls in sugar to coat, and space 3 inches apart on baking sheets lined with parchment paper. Bake, rotating sheets halfway through, until cookies are flat and centers are set, about 17 minutes. Let cool completely on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 5 days.

　　Martha Stewart's Cookies