Molasses Cookies with a rum glaze

This is an America's Test Kitchen recipe that I remembered, but couldn't find.

I had to jump through hoops and cross mountain ranges to finally get the recipe I had lost.

This time a saved an actual printout of the recipe, so, take that ATK.

Why do you have to make everything so difficult and secret?

Molasses Spice Cookies

'cup plus 1/3 cup granulated sugar

2-cups all-purpose flour

1 teaspoon baking soda

1'teaspoons ground cinnamon

1'teaspoons ground ginger

'teaspoon ground cloves

-teaspoon ground allspice

-teaspoon pepper

-teaspoon salt

12 tablespoons (1' sticks) unsalted butter, softened

1/3cup packed dark brown sugar

1 large egg yolk

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1 teaspoon vanilla extract

'cup light or dark molasses

Adjust the oven rack to the middle position and heat the oven to 375 degrees.

Line 2 large baking sheets with parchment paper.

Spread ' cup sugar into a shallow dish for rolling.

In a medium bowl, whisk the flour, baking soda, spices, pepper and salt together.

In a large bowl, beat the butter, brown sugar, and remaining 1/3 cup sugar together with an electric mixer on medium speed until light and fluffy, 3 to 6 minutes.

Beat in the egg yolk and vanilla until combined, about 30 seconds. Beat in the molasses until incorporated, about 30 seconds, scraping down the bowl and beaters as needed.

Reduce the mixer speed to low and slowly add the flour mixture until combined, about 30 seconds (the dough will be soft).

Working with 2 tablespoons of dough at a time, roll the dough into balls with wet hands, then roll in the sugar to coat.

Lay the ball on the prepared baking sheets, spaced about 2 inches apart.

Bake the cookies, one sheet at a time, until the edges are set and beginning to brown but the centers are still soft and puffy, 10 to 12 minutes, rotating each baking sheet halfway through baking. (The cookies will look raw between the cracks and seem underdone.)

Let the cookies cool on the baking sheet for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.

Dark Rum Glaze

With dark rum glaze: Whisk 1 cup confectioners' sugar with 3 tablespoons dark rum until smooth. Drizzle the glaze over the cooled cookies and let set for 10 to 15 minutes before serving.