By Casa de Suna
Published Dec 03
There’s nothing quite like a chewy ginger cookie, fresh from the oven, but these ones also taste just as good the next day.
The cookies will have a crackly edged and a beautifully spiced flavor–and don’t be put off by the black pepper, it makes the ginger flavor pop even more.
Shop This Article
How to Make It
Difficulty: Easy
Overall Time: 1 hr
Prep Time: 20 min
Cook Time: 20 min + cooling time
Serves: Makes 24 cookies
INGREDIENTS
- ½ cup unsalted butter, softened
- ¾ cup dark brown sugar
- ½ cup granulated sugar, divided
- ⅓ cup fancy molasses
- 1 egg
- 2 ¼ cups all-purpose flour
- 1 tbsp ground ginger
- 1 ¼ tsp baking soda
- 1 tsp cinnamon
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
INSTRUCTIONS
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Add butter, brown sugar, and ¼ cup of granulated sugar to the bowl of a stand mixer. Beat at medium speed until pale and fluffy, approximately 3 minutes. Scrape down sides of bowl. Then, add molasses and egg. Beat at medium speed until well combined, about 1 minute.
- Meanwhile, whisk flour with ginger, baking soda, cinnamon, salt, and pepper in medium bowl.
- Stir flour-mixture into butter-mixture by hand, using a spatula, until combined.
- Scoop twelve 2 tbsp portions, then roll each portion into a ball. Roll each ball of dough in remaining ¼ cup granulated sugar. Arrange on one baking sheet, 2-inches apart.
- Bake until the tops crackle, approximately 9 to 12 minutes.
- While the first sheet of cookies bakes, scoop and roll remaining 12 dough balls in sugar then arrange on second baking sheet. Repeat baking.
- Transfer baking sheets to a wire rack. Cool cookies completely on the sheet, about 20 minutes.
How to Store It
Cookies will keep well in an airtight container at room temperature for up to 5 days.
Kitchen Tips
For a more sparkly cookie, replace the ¼ cup granulated sugar for rolling with ½ cup sparkling sugar or turbinado sugar. Make cookie scooping as easy as possible with a spring-loaded cookie scoop. You will need a 1-oz scoop for this cookie size. This scoop size is often labeled #30. You can use an electric hand mixer in place of a stand mixer for this recipe. Alter the order of steps: First, combine the flour with spices and baking soda. Set aside while you beat the butter and egg-mixture.
