Categories: Desserts
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 1/4 cup unsulphured molasses
- 1/2 tsp orange zest
- 2 cups all-purpose flour
- 1 tbsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 1/2 cup turbinado sugar
Directions
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In the bowl of a stand mixer fitted with the paddle attachment, beat butter, granulated sugar and vanilla at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, molasses, and orange zest, beating well.
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In a medium bowl, whisk together flour, pie spice, baking soda and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined.
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Line a large rimmed baking sheet with wax paper.
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Using a 1 1/2-tbsp spring-loaded scoop, scoop dough, and roll into 1-inch balls. Roll dough balls in turbinado sugar. Place on prepared pan. Cover and refrigerate until firm, at least 4 hours or overnight.
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eheat oven to 350. Line rimmed baking sheets with parchment paper.
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Place dough balls 2 inches apart on prepared pans.
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Bake until puffed and center is just set, 10 to 12 minutes. Let cool on pans for 3 minutes. Remove from pans and let cool completely on wire racks.