Servings: 24 cookies

2 1/3 cups all-purpose flour 2 ⅓ cups all-purpose flour
2 tsp baking soda 2 tsp baking soda
1/2 tsp salt ½ tsp salt
2 tsp ground ginger 2 tsp ground ginger
1/2 tsp ground cinnamon ½ tsp ground cinnamon
1/4 tsp ground allspice ¼ tsp ground allspice
A pinch of cracked or coarsely ground black pepper A pinch of cracked or coarsely ground black pepper
12 T unsalted butter, at room temp. 12 T unsalted butter, at room temp.
1 cup light brown sugar 1 cup light brown sugar
1/2 cup molasses (not blackstrap) ½ cup molasses (not blackstrap)
1 large egg 1 large egg
About 1/2 cup sugar, for rolling About ½ cup sugar, for rolling

Whisk together the flour, baking soda, salt, ginger, cinnamon, allspice and cracked pepper.
Working with a mixer fitted with the paddle attachment, if you have one, or with a hand mixer in a large bowl, beat the butter on medium speed until it is smooth and creamy. Add the brown sugar and molasses and beat for 2 minutes or so to blend, scraping down the sides of the bowl as needed. Add the egg and beat for 1 minute more. Reduce the mixer speed to low and add the dry ingredients, mixing until the flour and spices disappear. If some of the flour remains in the bottom of the bowl, avoid overbeating the dough and mix in the last of the dry ingredients by hand with a rubber spatula. You'll have a smooth, very soft dough.
Divide the dough in half, wrap each piece in plastic wrap, and freeze for 30 minutes or chill for at least one hour.
Center a rack in the oven and preheat the oven to 350 degrees. Line two baking sheets with parchment or a silicone mat.
Put the sugar in a small bowl. Working with one packet of dough at a time, break off 12 pieces and roll each piece into a smooth ball between your palms. One by one, roll the balls around in the bowl of sugar, then place them on the baking sheet. Dip the bottom of a glass into the sugar and use it, to press down on the cookies until they are between ¼ and ½ inch thick.
Bake for 12 to 14 minutes, or until the tops of the cookies 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 hot.
Transfer the cookies to a rack to cool to room temperature. Repeat with the second batch of dough.

Do Ahead: The dough can be made up to this point and kept refrigerated for up to 4 days.  Do Ahead: The dough can be made up to this point and kept refrigerated for up to 4 days.