My friend Nancy makes fantastic ginger cookies, and years ago I claimed the recipe for my own. These are chewy and delicious.
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 sticks unsalted butter
- 1 egg
- 1/3 cup molasses
- 2 tsp ground ginger
- 1/2 tsp allspice
- 1 tsp cinnamon
- 2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp white pepper
- 2 1/4 cups all-purpose flour
- Another 1/2 cup granulated sugar or raw turbinado sugar for decorating the cookies
Cream together butter and sugars until light and fluffy. Beat in egg, then molasses.
Sift together dry ingredients in a separate bowl. Add to butter mixture until incorporated. Chill dough for 30 minutes.
Preheat oven to 325 degrees. Line a cookie sheet with parchment paper or a nonstick silicone baking mat.
Shape dough into 3/4″ balls and roll in the remaining 1/2 cup sugar (granulated works fine, but raw turbinado sugar has larger crystals and a prettier effect). Put cookies at least 2-3″ inches apart and flatten slightly with two fingers; they spread out more than you would expect. No, really. The first time I made them, I ignored the warning and ended up with something that looked like a giant ginger sheet cookie.
Bake for 11-12 minutes until golden brown and set around the edges, but still soft inside. Cool for 5 minutes on the cookie sheet before moving to a wire rack.
Adults love these cookies, and they have a very nice ginger bite. Surprisingly, the Tiny Kitchen Assistant isn’t thrown by the strong ginger flavor, leading me to believe that kids will eat nearly anything if presented in cookie form.