• Preheat the oven to 350 degrees F.
• In mixing bowl, cream ¾ cup sugar and ¾ cup butter until fluffy, about 3 minutes. Beat in 1 egg and then add ¾ cup molasses.
• In a separate bowl, combine 2 cups flour, 2 teaspoons baking soda, ½ teaspoon salt, 1 Tablespoon allspice, 1 teaspoon cinnamon and 1 teaspoon black pepper. Whisk together and then add to the sugar and butter combination. Mix well, but don't over mix it.
• Form dough into 1 or 2-inch balls and roll in additional sugar. Place 2 inches apart prepared cookie sheet.
• Bake for 8-10 minutes, or until set. Do not overbake these. You want the inside nice and soft, but FYI, even the extra crispy ones are delicious.
• Repeat with remaining dough until used up.
• If making 1-inch balls, this recipe will make about 4 dozen. If making 2-inch balls, recipe makes 2 dozen. (Photos were made using 2-inch balls)

Cook's Note:

• These cookies are at their peak 24 hours after baking. The spices intensify and the texture is perfection.