INGREDIENTS
3
cups/435 grams all-purpose flour
1 tbsp
ground ginger
2 tsp
ground cinnamon
1 tsp
baking powder
1 tsp
kosher salt
1/2 tsp
ground allspice
1 1/2
cups/341 grams (3 sticks) unsalted butter, at room temperature
3/4
cup/177 milliliters molasses
1/2
cup/100 grams granulated sugar
2
large eggs
1 tsp
vanilla extract
About 3/4 cup/165 grams pearl, Demerara or coarse sugar, for rolling
Do ahead: Cookie dough can be made 5 days ahead, refrigerated. Bring dough to room temperature before rolling. Cookies can be baked 2 days ahead, wrapped tightly and stored at room temperature.