1/2cup (100g)white sugar, + 1/4 cup (50g) for rolling
1/4cup (50g)light brown sugar
2large eggs
2tablespoons (42g)molasses
2teaspoonsvanilla extract
2/3cup (65g)confectioners sugar, for rolling
Instructions
Brown butter on stovetop.
Add in all spices (ginger, cinnamon, cardamom, cloves, and pepper). Let sit while you prepare the other ingredients to steep and cool slightly.
Mix together all dry ingredients: flour, salt, milk powder, and baking powder. Set aside.
In a large mixing bowl with eletric handheld mixer or standing mixer bowl with paddle attachment, add in butter, white sugar, and light brown sugar. Cream on medium speed until lighter in color, about 2 minutes.
Add in eggs, molasses, and vanilla extract. Continue mixing for a few more minutes, until well incorporated. Scrape sides of bowl as needed.
Gradually add in flour mixture and mix on low speed, just until the flour is incorporated. Cover bowl and place in fridge for at least 1-2 hours, up to overnight. The dough will seem a bit wet and sticky, but will firm up in the fridge.
Preheat oven to 350.
Place confectioners sugar in one small bowl and white granulated sugar in another small bowl. Using your hands or a cookie scooper, gather about 2 tablespoons worth of dough and roll into a bowl. Roll in granulated sugar, followed by confectioners sugar. Place on baking sheet or plate that can fit in the freezer. Don't worry about arranging them, because they need to go in the freezer first.
Freeze sugar-rolled cookie balls for 10 minutes- no more or less! It will affect the texture and how the sugar stays on the outside!
Arrange cookie balls on parchment-lined baking sheet- give them some space because they will spread. Bake for 15 minutes, until just set but still soft. Let cool on cooling rack before eating.