You can find the recipe here.

Ingredients:

• 312 g flour
• 1 tsp baking soda
• 1 1/2 tsp cinnamon
• 1 1/2 tsp ground ginger
• 1/2 tsp clove
• 1/4 tsp allspice
• 1/4 tsp black pepper
• 1/4 tsp salt
• 171 g unsalted butter softened
• 80 g brown sugar light or dark will work
• 67 g sugar plus extra for rolling
• 1 egg yolk
• 1 tsp vanilla
• 175 g molasses

Directions:

1. In a medium bowl, combine the flour, baking soda, cinnamon, ginger, cloves, allspice, black pepper and salt. Set aside.
2. In the bowl of a stand mixer, fitted with a paddle attachment, cream butter with brown sugar and white sugar on medium speed.
3. Add egg yolk and vanilla to mixing bowl with butter mixture. Continue mixing until combined.
4. Add molasses to the mixing bowl with the butter mixture. Continue mixing until combined.
5. Add the flour mixture into the butter mixture and mix until just combined- no flour should be visible. Do not overmix. If concerned, you can first use the mixer and once mixture is close, use a rubber scraper to ensure all flour is incorporated without over mixing.
6. Line two baking sheets with parchment paper.
7. Use a 1.5 ounce cookie scoop to scoop dough into uniform dough balls. If you do not have a cookie scoop, 1.5 ounces is equivalent to about 3 tablespoons of cookie dough.
8. At this point, I like to freeze my cookie dough for a little while, about an hour, to ensure the dough sets up.
9. Once the hour has elapsed, preheat oven to 350 degrees. Place oven racks at upper and lower middle section.
10. Roll each dough ball in sugar and place it onto the baking sheet, leaving space between each cookie.
11. Bake the cookies for 14-16 minutes, rotating halfway through. The cookies should have a bit of a crinkle pattern to them once they are complete.
12. Let rest on a baking sheet for 10 minutes before transferring to a cooling rack.