Molasses Applesauce Cookies

Willie tried making these and they were tasty, but, as I understand it, a huge pain. So, I haven't made them yet.

Ingredients

• 3 3/4 cups all-purpose flour
• 2 3/4 tsp ground cinnamon
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups sweetened applesauce
• 1 1/2 cups (7 1/2 ounces) raisins
• 1 1/2 tsp finely grated lemon zest
• 1 cup (2 sticks) cold unsalted butter, cut into chunks
• 1 1/2 cups packed light brown sugar
• 3/4 cup plus 2 Tbsp light molasses
• 1 large egg, plus 1 egg yolk
• 2 tsp vanilla extract
• 3 Tbsp sugar, for shaping

Directions

1. In a medium bowl, thoroughly stir together the flour, cinnamon, baking soda, and salt; set aside.
2. In a large saucepan, stir together the applesauce, raisins, and lemon zest.
3. Bring to a simmer over medium-high heat.
4. Cook, stirring frequently, until the applesauce is very thick and the raisins are rehydrated, about 10 minutes; be careful not to burn.
5. Let stand until cooled slightly.
6. Stir in the butter, brown sugar, and molasses until the butter melts and the ingredients are well blended.
7. Stir in the egg and egg yolk and vanilla until evenly incorporated.
8. Stir in the flour mixture until evently incorporated.
9. Cover and refrigerate the dough until firm enough to handle, at least 2 hours or up to 24 hours.
10. Preheat the oven to 350 degrees F.
11. Grease several baking sheets or coat with nonstick spray.
12. Shape scant 1/4-cup portions of dough into balls with lightly greased hands.
13. Place on the baking sheets, spacing about 3 inches apart.
14. Spread the 3 tablespoons sugar in a shallow bowl.
15. Grease the bottom of a large, flat-bottomed drinking glass.
16. Dipping the bottom of the glass into the sugar before each cookie, press down until the rounds are about 2 1/2 inches in diameter. (If necessary, wipe the bottom of the glass, regrease, and continue.)
17. Bake the cookies, one sheet at a time, in the upper third of the oven for 11 to 14 minutes, or until slightly darker at the edges and just barely firm in the centers.
18. Reverse the sheet from front to back halfway through baking to ensure even browning.
19. Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, 2 to 3 minutes.
20. Using a spatula, transfer the cookies to wire racks.
21. Let stand until completely cooled.
22. Store in an airtight container for up to 1 week or freeze for up to 2 months.