5. Incorporate Dry Ingredients
Gradually add the dry flour and spice mixture into the wet ingredients. Mix on low speed until just combined. The dough will be thick and sticky, with a rich brown color and fragrant aroma from the spices and molasses.
6. Chill the Dough
Cover the mixing bowl tightly with plastic wrap or transfer the dough to a sealed container. Refrigerate for at least 30 minutes. Chilling the dough helps firm it up, which improves the cookies’ shape and texture when baked. It also deepens the flavor of the spices.
7. Shape and Coat
After chilling, use a 1½-tablespoon cookie scoop to portion out the dough. Roll each portion into a smooth ball between your palms. Roll each dough ball thoroughly in sanding sugar to coat the outside, giving it a festive sparkle and subtle crunch when baked.
8. Bake
Place the coated dough balls on the prepared baking sheet, spacing them 2 inches apart to allow for spreading. Bake in the preheated oven for 8 to 10 minutes. The edges should look set and slightly firm, while the centers remain soft. Do not overbake, as the cookies will continue to firm up after being removed from the oven.
