Chewy molasses spice cookies rolled in raw sugar

Whisk the all purpose flour with the baking soda, ground ginger, black pepper, allspice, kosher salt and ground clove.

Beat the melted and cooled unsalted butter with the dark brown sugar until silky, smooth and slightly lightened — not fluffy.

Add the room temperature eggs one at a time, letting the first incorporate before the second, then scrape the bowl down thoroughly.

Add the molasses, apple cider vinegar and vanilla extract and stir in.

Add the flour mixture gradually while mixing. The dough will be soft and somewhat sticky; that is correct.

Fold a few times with a spatula to get the pockets at the bottom evenly mixed.

Divide into two portions and chill at least an hour and up to a couple of days; beyond 24 to 48 hours freeze it, as the structure starts to break down.

Scoop one ounce portions — about two tablespoons — and roll between the palms into rough spheres, working quickly before the dough softens.

The warmth of the hands makes the outside shiny and sticky, which holds the raw sugar; roll in raw sugar and place on the baking sheet.

Stagger nine to a sheet rather than three across, to use the area.

Bake, one sheet on the top rack and one on the bottom, rotating halfway. She first says about 15 minutes and immediately corrects herself: '12 to 14, okay, so not even.' Oven temperature is never stated.

They come out puffed and shiny in the cracks and look underdone; they set as they cool. Bake longer for a crisper cookie with more crunch and less chew.

Cool on the baking sheets about 10 minutes without moving them; they are very delicate until set.