For the Ginger Molasses Cookies

• Preheat the oven to 350°F (roughly 180°C) and line a baking sheet with parchment paper.
• In a medium bowl or the bowl of a stand mixer, beat together 1 cup (2 sticks) of room temperature unsalted butter with 2/3 cups of granulated sugar and 2/3 cups of light brown sugar. Beat for 1-2 minutes or until light and fluffy.
• Add 1/3 cup of molasses, 1 large egg and 1 large egg yolk. Mix until incorporated. You may need to use a spatula to scrape down the sides of the bowl and mix again.
• In a separate bowl whisk together 3 cups of all purpose flour, 2 tsp of baking soda, 1/2 tsp of baking powder, 2 tsp of ground ginger, 1 1/2 tsp of ground cinnamon, 1/2 tsp of allspice and 1/2 tsp of salt.
• Add the dry mixture into the wet mixture and mix until combined making sure not to overmix.
• Place 1/2 cup of granulated sugar into a bowl and begin to scoop out 2" balls of cookie dough.
• Roll each ball in granulated sugar. Optionally, top each ball of dough with a few small pieces of candied ginger and place on the lined baking sheet at least 3" apart.
• Bake for 10-12 minutes, removing the cookies from the oven when they look slightly underdone. Allow them to cool on the baking sheet for 5-10 minutes before eating.
• Serve and enjoy!