Molasses Spice Crinkles

I found this recipe in Gourmet Magazine in the late '90s to go alongside a Pumpkin Spice Mousse. I have upped the spices and decreased the baking time to customize the cookie to my own personal taste.

2 1/4 c all-purpose flour
1 tsp baking soda
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp ancho chile powder (or to taste; can be omitted)
1/2 tsp ground cloves
1/2 tsp finely ground black pepper
1 c packed brown sugar
1 1/2 sticks (3/4 cup) unsalted butter, melted
1/4 c unsulfured molasses
1 large egg
1/4 c granulated sugar

Into a large bowl sift together half of flour, baking soda, and spices. Whisk in brown sugar. 

Whisk melted butter, molasses and egg into flour mixture until well mixed. Stir in remaining flour. Chill dough, covered, until firm, at least 1 hour and up to 2 days.

Preheat oven to 350°F. 

Roll level tablespoons of dough into balls. In a small bowl, roll balls in granulated sugar to coat. 

Arrange balls 2" apart on baking sheets. Bake in batches in middle of oven until flattened and just set, about 9 minutes. Cookies will puff slightly and then collapse slightly, and tops will be covered with little cracks.

Cool cookies on baking sheets 2 minutes, then transfer with a spatula to racks to cool completely. 

Cookies keep in an airtight container at room temperature 5 days. Makes about 56 cookies.