Most everyone this Christmas season will bake a batch of cookies for the family or to share with friends. Here is a recipe for chewy ginger cookies, full of spices, including black pepper and lots of ginger. Adding molasses elevates them to the next level and a coat of sugar and crystallized ginger adds sweetness and an extra crunch to these splendid cookies.
2 ½ cups of all-purpose flour
2 ½ teaspoons of ground ginger
1 ½ teaspoons of baking soda
½ teaspoon of ground cinnamon
½ teaspoon of ground nutmeg
½ teaspoon of salt
¼ teaspoon of ground black pepper
2 sticks of unsalted butter
1 large egg
½ cup of blackstrap molasses
1 teaspoon of vanilla extract
2 tablespoons of crystallized ginger, finely chopped
1 cup of raw sugar
Preheat oven to 350 degrees Fahrenheit. Place racks on lower and upper thirds of the oven.
Line 2 baking sheets with parchment paper.
In a medium mixing bowl, place flour, ground ginger, nutmeg, salt and black pepper and whisk to combine.
Using an electric mixer beat brown sugar and butter on medium speed until light and fluffy, for about 3 minutes. Add egg, molasses, and vanilla and beat until blended.
Add flour mixture and beat on low speed until cookie dough forms.
In a small bowl, mix raw sugar and chopped crystallized ginger.
Scoop a tablespoonful of cookie dough and place in the sugar mixture, turn around to coat and place on the prepared baking sheet.
Space cookie dough about 1 ½ inches apart. Place cookie sheets in the oven.
Bake cookies for 10 to 12 minutes, changing position of the sheets in the middle of the cooking time.
Repeat with the remaining dough, using cooled off baking sheets and new parchment.
Cool cookies on wire racks. Cookies will stay fresh for three days, stored in an air-tight container with layered parchment paper between them.
Prep time: about 25 30 minutes
Bake time: 10 to 12 minutes per batch of cookies
This recipe will make about 36 cookies
Recipe inspired by recipe found in “Bon Appetit Holiday” 2016 magazine.
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