These spiced cookies smell and taste great any time of year.
2 ¼ cups unbleached all-purpose flour
1 tsp. baking powder
¼ tsp. kosher salt
1 tsp. ground ginger
1 tsp. ground cinnamon
½ tsp. ground cloves
1/8 tsp. ground nutmeg
¾ cup (1 ½ sticks) unsalted pareve margarine, room temperature
1 cup packed brown sugar
1 large egg
1 tsp. pure vanilla extract
¼ cup molasses
½ granulated sugar, to roll the cookie dough in
Preheat oven to 375F. Line 3 baking sheets with parchment paper.
In a medium bowl, combined the flour, baking powder, salt, ginger, cinnamon, cloves and nutmeg.
In the bowl of an electric mixer fitted with the paddle attachment, beat together the margarine and sugar until creamy.
Add the egg, vanilla and molasses and beat, scraping down the bowl as necessary.
Add the flour mixture slowly and beat on low speed until just combined.
Chill the dough for 1-24 hours.
Using an ice cream scoop, form balls and roll in granulated sugar. Bake for 10 minutes.