- 1/2 cup unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1/4 cup light molasses
- 1 tsp vanilla extract
- 1 large egg
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp black pepper
- 1/2 cup coarse sanding sugar (I used Demerara)
- Preheat oven to 375F with rack in the center of the oven. Line two baking sheets with parchment paper and set aside.
- Beat butter and brown sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
- Add molasses and vanilla and beat on low speed just until combined.
- Add egg, and beat on medium speed until mixture thickens slightly, about 30 seconds to one minute.
- In a separate bowl, stir together flour, baking powder, baking soda, salt, cinnamon, ginger, and pepper. Gradually add to butter mixture, beating on low speed after each addition until just combined. Scrape sides and bottom of bowl to make sure all of the dry mixture has been incorporated.
- Place sanding sugar in a shallow dish or bowl, and drop cookie dough by heaping tablespoonfuls (or use a large cookie scoop) into the sugar and roll to coat. Place dough balls onto prepared baking sheets 2 inches apart.
- Bake until cookies are just set, 8 to 9 minutes, rotating pans halfway through. Cool on pans 5 minutes and then remove to wire racks to cool completely. Allow pans to cool (or use new baking sheets, you can re-use the same parchment paper) and repeat above steps with remaining cookie dough.