Ginger Cookies

 

Ginger Cookies

Yield: 22–24 cookies

Ingredients

• • 2 sticks (8 oz.) unsalted butter

  • 1¼ cup sugar

  • ¼ cup molasses

  • 1 tbsp. fresh ginger, grated

  • 1 tsp. vanilla

  • 1 egg, lightly beaten with a fork

  • 2¾ cups flour

  • 2½ tsp. baking soda

  • ½ tsp. salt

  • 2½ tsp. cinnamon

  • 2½ tsp. ground ginger

  • ½ tsp. black pepper

  • ⅓ cup candied ginger, chopped

  • Sugar for rolling cookies (white or turbinado)

Preparation

1. Melt the butter and cool to room temperature. In a mixer (or by hand with a whisk) mix together the butter, sugar, molasses, fresh ginger, and vanilla. Break up the egg with a fork and mix in. 

2. In a small bowl, combine the dry ingredients (flour, baking soda, salt, cinnamon, ground ginger, and black pepper) and mix into wet mixture. Mix the dough until combined, but do not overmix. Scrape the sides of the bowl. 

3. Mix in the candied ginger. Scoop the dough into balls (about 1 oz. scoops) onto a sheet pan. Chill before baking for at least 1 hour and up to 4 days, or freeze the scooped cookies to use later. 

4. When ready to bake, preheat the oven to 350°F for conventional ovens (325°F for convection).

5. Roll the cookies in sugar and space onto parchment covered sheet pans. Bake for 14 minutes.