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1
Adjust rack to lower third of oven and preheat oven to 350 degrees F. Line two large cool baking sheets with parchment paper.
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2
Dough: Sift the flour, baking soda, spices, and salt on a sheet of waxed paper; set aside.
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3
In the large bowl of an electric mixer, cream the butter at medium-low speed until smooth, about 1 minute.
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4
Beat in the sugar at medium speed until creamy.
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5
Add the egg and beat just until fluffy, then gradually add the molasses until incorporated, scraping down the sides of the bowl.
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6
Lower speed, gradually blend in the dry ingredients, and mix just until thoroughly combined.
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7
Using a 16-inch pastry bag fitted with a 1/2-inch plain decorating tip (such as Ateco #6), pipe half teaspoons of dough 1 inch apart on cool baking sheets.
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8
Decoration: Using a damp pastry brush, flatten the cookies slightly to remove the tip left from piping.
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9
Generously sprinkle the sesame seeds over cookies.
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10
With another baking sheet, press down evenly on cookies to flatten them all at once.
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11
Bake, one sheet at a time, for 8 minutes, or until cookies are flat, feel slightly firm to the touch, and are cinnamon brown.
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12
Place baking sheet on a wire rack to cool.
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13
Lift cookies from parchment when cool.
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14
Stack in an airtight metal container at room temperature and store up to 1 week.
