Crispy Ginger Cookies
This is my all-time favorite ginger cookie, and believe me, I’ve tasted my fair share. Over the past month, I’ve tried at least eight different recipes, all of which yielded cookies that were either too hard, too soft or overpoweringly spicy. This one is perfect. It’s got just the right balance of spices — think ginger, cinnamon, cloves, allspice and black pepper — and a wonderfully, buttery crisp texture.
These cookies are also super easy to make, perfect any time of day (I’ve been eating mine for breakfast with a cup of coffee), and make your house smell heavenly. With their sparkly, golden color and crackled tops, they are perfect for the holidays.
To say they’re addictive is an understatement; it’s literally impossible to eat just one. Enjoy!
2⅓ cups all purpose flour
2 teaspoons ground ginger
½ teaspoon ground allspice
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
2 teaspoons baking soda
scant ¼ teaspoon salt
pinch of freshly ground black pepper
1 cup sugar, divided into two ½ cup portions
½ cup packed light brown sugar
2 sticks (1 cup) unsalted butter, softened but still cool
1 large egg
⅓ cup molasses
1. Preheat the oven to 350 degrees, set rack in middle of oven, and line baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, ginger, allspice, cinnamon, cloves, baking soda, salt, and pepper. Set aside.
3. Using an electric mixer, beat ½ cup of the sugar, brown sugar and butter until light and fluffy, about 3-5 minutes, scraping down sides of bowl as necessary. Add egg and beat well, about 20 seconds, then scrape down sides of bowl; add molasses, mix well and scrape down sides of bowl again.
4. Add the dry ingredients, then mix on low speed until just incorporated. Do not over mix. It will be very soft. Refrigerate dough for about one hour, or until firm enough to roll.
5. Place remaining ½ cup sugar in a shallow bowl. Form the dough into 1-inch balls and roll in sugar to coat. Place balls on baking sheet about 2 inches apart (they will spread), then flatten slightly with your fingers. Bake for about 10-14 minutes, until set and golden on the outside and slightly soft on the inside. (As they bake, they will puff up and then flatten. Do not remove them from the oven until flat.) Let cool on baking sheet for a few minutes, then transfer to wire rack with a wide spatula to cool completely.
Be sure to refrigerate dough between batches. These cookies will keep for several days in an airtight container.