These ginger cookies have just the right blend of spices and a wonderful buttery texture.
Servings: 36 cookies
Total Time:40 Minutes
2-1/3 cupsall-purpose flour, spooned into measuring cup and leveled-off
2 teaspoonsground ginger
1/2 teaspoonground allspice
1 teaspoonground cinnamon
1/4 teaspoonground cloves
2 teaspoonsbaking soda
Scant 1/4 teaspoonsalt
Pinchfreshly ground black pepper
1 cupgranulated sugar, divided
1/2 cuppacked light brown sugar
2 sticks (1 cup)unsalted butter, softened but still cool
1/3 cupmolasses, such as Grandma's Original
In a medium bowl, whisk together the flour, ginger, allspice, cinnamon, cloves, baking soda, salt, and pepper. Set aside.
Using an electric mixer, beat ½ cup of the granulated sugar, brown sugar and butter until light and fluffy, 3-5 minutes, scraping down the sides of the bowl as necessary. Add the egg and beat for about 20 seconds, then scrape down the sides of the bowl; add the molasses, mix well and scrape down the sides of the bowl again.
Add the dry ingredients, then mix on low speed until just incorporated. Do not over mix. The dough will be very soft; refrigerate it for about one hour, or until firm enough to roll.
Set rack in the middle of the oven and preheat the oven to 350°F. Line a baking sheet with parchment paper.
Place the remaining 1/2 cupgranulated sugar in a shallow bowl. Form the dough into 1-inch balls and roll in the sugar to coat. Place the balls on the prepared baking sheet about 2 inches apart (they will spread), then flatten slightly with your fingers. Bake for 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 they are flat.) Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Refrigerate the dough between batches. The cookies will keep for several days in an airtight container.
Freezer-Friendly Instructions:The Cookie Dough can be Frozen for up to 3 Months: Scoop the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.