3/4cupunsalted butter softened to room temperature12 tablespoons or 1 12 sticks
2 1/2tablespoonsRaw Spice Bar Pumpkin Pie Spice or see home-made recipe below
1/4cupgranulated sugar for rollingI used Nielsen-Massey Madagascar Vanilla Sugar
Preheat oven to 375 degrees F.
Line a baking sheet with parchment paper. Set aside.
In a medium mixing bowl, whisk together the dry ingredients: flour, baking soda, Raw Spice Bar Pumpkin Pie Spice or (cinnamon, cloves, nutmeg, ginger) and salt.
Using mixer, on medium high speed, beat butter for 30 seconds. Add sugar and beat and continue beating for 3 minutes, until light and fluffy.
Add egg and molasses and beat just until combined.
Gradually add to the sugar molasses mixture and beat on low until combined.
Place 1/4 cup of sugar in a shallow bowl. Scoop cookie dough with a large (1/4 cup) or medium size (1 and 1/2 tablespoons) cookie scoop then form into a ball in your hands or you can use the shape of the scoop. Place in sugar and roll until covered.
Place on a cookie sheet, leaving about 2" of space between cookies.
Bake cookies - for large 2- 13 or for medium 9 to 11 minutes. Remove from oven and let cool a couple minutes the sheet. Transfer cookies to cooling rack to cool completely.
Store in an air-tight container for up to a week.
Traditional Unpumpkin Pumpkin Pie Spice: 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/8 teaspoon ground nutmeg 1/2 teaspoon ground ginger Optional: Crushed cracked peppercorns, 5-8 grinds or 1/2 or 2/3 teaspoon