Ingredients

Makes 2 dozen

　　1 1/2 cups all-purpose flour

　　1 teaspoon baking soda

　　1/4 teaspoon baking powder

　　2 teaspoons ground ginger

　　1/2 teaspoon ground cinnamon

　　1/4 teaspoon ground cloves

　　Pinch of freshly ground white pepper

　　1/4 teaspoon salt

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

　　3/4 cup firmly packed light-brown sugar

　　1/4 cup plus 1 tablespoon molasses

　　1 large egg, room temperature

　　1/2 cup granulated sugar, for rolling

　　

Step 1

Line 2 baking sheets with parchment paper. Into a medium bowl, sift together the flour, baking soda, baking powder, ginger, cinnamon, cloves, pepper, and salt.

　　

Step 2

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and molasses until light and fluffy. Beat in the egg until smooth. Add the flour mixture; beat until combined. Wrap the dough in plastic, flattened into a disk. Chill until firm, about 1 hour or overnight.

　　

Step 3

Preheat the oven to 375°F. Make 1 1/2-inch balls of dough; roll each in sugar. Place them 2 inches apart on the prepared baking sheets. Chill 20 minutes.

　　

Step 4

Bake the cookies, rotating baking sheets halfway through, until firm around the edges and slightly soft in the center, 12 to 14 minutes. Let cool on a wire rack. Store in an airtight container up to 3 days.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.