Best-Ever Molasses Cookies...

1/2 cup granulated sugar, for rolling
2 1/4 cups all-purpose flour
1 tsp. baking soda
1 1/2 tsp. ground cinnamon
1 1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/4 tsp. ground allspice
1/8 tsp. finely ground black pepper
1/4 tsp. salt
12 tbsp. butter, nearly room temperature
1/3 cup dark brown sugar, firmly packed
1 large egg yolk
1 sp. vanilla extract
1/2 cup molasses

Adjust oven rack to middle position. Preheat oven to 375 degrees. Line two baking sheets with parchment paper; set aside. Place granulated sugar in a bowl wide enough to roll the cookies in. Set aside.

Whisk together the flour, baking soda, spices and salt until combined. Set aside.

With electric mixer on medium-high speed, beat butter and brown sugar until light and fluffy, about 3 minutes. Scrape down sides of bowl after each addition. Add egg yolk and vanilla; beat at medium speed until incorporated, about 30 seconds. Add molasses; beat on low 30 seconds. Add flour mixture and mix on low speed just until flour is incorporated, about 30 seconds. Stir dough briefly with a rubber spatula, if any flour remains on the bottom of the bowl.

Roll dough into 1 inch balls. Roll balls in sugar to coat. Set balls 2 inches apart on prepared baking sheets. Bake 1 sheet at a time for 11 to 12 minutes. Do not overbake. Cookies will look slightly underdone. Cool cookies on baking sheet one minute. Pull parchment sheet with cookies onto counter to finish cooling.