Sugar-Topped Molasses Spice Cookies

Pamela of Cookies with Boys decided on Sugar-Topped Molasses Spice Cookies for this week's Tuesdays With Dorie baking.

Rather than using molasses, I used sorghum.  I had a jar of it in the pantry.  These cookies are nice and crisp rather than being soft.

Sugar Topped Molasses Spice Cookies

2 1/2 c all purpose flour
2 t baking soda
1/2 t salt
2 t ground ginger
1/2 t ground cinnamon
1/4 t ground allspice
pinch of cracked or coarsely ground black pepper
3/4 c unsalted butter, at room temperature
1 c packed light brown sugar
1/2 c molasses (not blackstrap)
1 large egg

about 1/2 c sugar, for rolling

1.     Whisk together the dry ingredients.
2.     With a stand mixer using the paddle attachment or a hand mixer, beat the butter on medium speed until smooth and creamy.  Add the brown sugar and beat for about 2 minutes.  Add the molasses and beat to blend.
3.     Reduce the mixer to to low and add the dry ingredients, mixing until the flour and spices disappear.  Don't over beat.  If necessary, beat in the last bits of flour by hand with a rubber spatula.  You will have a smooth, very soft dough.
4.     Divide the dough in half and wrap each piece in plastic wrap.  Freeze for 30 minutes, or refrigerate for at least 1 hour.  The dough can be kept refrigerated for up to 4 days.
5.     Centre a rack in the oven and preheat to 350F.  Line  baking sheet with parchment paper or silicone mat.  Put the sugar in a small bowl.
6.     Working with one packet of dough at a time, roll the dough into 24 balls.    One by one, roll the balls around in the bowl of sugar, then place them on the baking sheet.  Dip the bottom of a drinking glass into the sugar and use it to press down on the cookies until they are between 3/8 - 1/2 inch thick.  If they are flattened too thinly, you won't get the nice crackled look on the top.  These cookies spread so be sure they are about 2 inches apart on the sheet, after being flattened. 
7.     Bake the cookies for about 12 minutes, or until the tops feel set to the touch.  Remove the baking sheet from the oven and, if the cookies have spread and are touching, use the edge of a metal spatula to separate them while they are still hot.  Let the cookies cool for a minute and then transfer them to a rack to cool to room temperature.

8.     Repeat with the second batch of dough.

9.     The cookies will keep for at least 1 week in the cookie jar.  Wrapped airtight, they can be frozen for up to 2 months.  Makes 4 dozen.