These Molasses Spice Cookies are soft, chewy, and full of the comforting flavors of Fall. For an extra special flair, drizzle them with rum glaze.
Place oven rack in middle position and heat oven to 375 degrees
Line 2 baking sheets with parchment paper. Place 1/2 cup granulated sugar in a shallow dish for rolling cookies prior to baking
In a medium bowl, whisk together flour, cinnamon, ginger, baking soda, cloves, allspice, pepper, and salt. Set aside.
Using mixer, beat butter, dark brown sugar, and 1/3 cup granulated sugar until light and fluffy, about 3 minutes. Reduce speed to medium-low and add egg yolk and vanilla. Beat on medium speed for 20 seconds to combine. Reduce speed and add molasses, beating until incorporated, 20 seconds. Add flour mixture and mix on low speed for 30 seconds. Scrape down sides of bowl ans stir gently by hand until no more flour is visible.
Roll dough into balls using about 1 Tablespoon of dough each time. Wet hands prior to rolling to avoid sticking. Immediately roll balls in sugar, coating all sides. Place on prepared baking sheets about 2 inches apart.
Bake 1 baking sheet at a time for about 11 minutes or until browned, but with center still looking soft. Rotate baking sheet halfway through baking time.
Allow to cool on baking sheet for 5 minutes. Then, transfer to a wire rack to cool completely
Whisk 1/2 cup confectioners sugar with 1 Tablespoon of dark rum in a small bowl. Drizzle or spread onto cooled cookies. Allow glaze to dry for 15-20 minutes