Inspired by a recipe for Chewy Molasses Cookies from Bon Appetit Magazine 
2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground all spice
1/2 teaspoon kosher salt
1 large egg
1/2 cup unsalted butter, at room temperature
1/3 cup granulated white sugar
1/4 cup dark brown sugar
1/3 cup molasses
Coarse sanding or raw sugar (to roll cookies in before they going into the oven)

Preheat your oven to 375F.

1. Cream the butter and sugars using a paddle attachment on a stand up mixer until light and creamy. If you don’t have a stand mixer, you can use a hand mixer, or even just a fork. Warning: your biceps will get a work out!

2. Sift together the flour, baking soda, cinnamon, ginger, all spice and salt in a bowl. Whisk it together and set aside.

3. Once the butter and sugars are light and fluffy, at your egg and mix until just combined, scraping the bowl to ensure even distribution.

4. Add in your molasses and mix until just combined. Then add in the flour while the mixer is on low speed. Do not over mix or you’ll cookies will be more like pancakes than cookies! Stop the mixer while you can still see flour. Mix the rest by hand.

5. Line 2 baking sheets with parchment paper. Pour some coarse sugar into a shallow bowl. Spoon out your cookie dough using a tablespoon. Roll into a ball. Place the ball of dough into the coarse sugar to cover, and place on the baking sheet. Repeat for the rest of the dough, placing the cookies about 2 inches apart on the sheet. If the dough is too soft, put it in the fridge for about 20 minutes to get hard.

6. Baking time depends on your oven. If it’s a hot oven, bake for 3 minutes, then rotate them and bake for another 3-4 minutes. If it’s business as usual in your oven, bake the cookies for 4-5 minutes, then rotate the pan, and bake for another 4-5 minutes. You’ll know they are ready when the cookies are puffed up, cracked and set around the edges. Let the cookies rest and cool on the pans for at least 5 minutes before transferring to a wire rack to cool completely.