Adapted from my sister’s insanely delicious recipe
1 1/2 cups all-purpose flour
1 1/2 tsp. baking soda
1 Tb. ground ginger
1/4 ground clove
1/2 tsp. table salt
1/4 tsp. allspice
1/4 tsp. freshly ground black pepper
1 cup firmly packed dark brown sugar
5 Tb. unsalted butter, softened
1/4 cup molasses
1 large egg
2 ounces candied ginger pureed in food processor
- Preheat the oven to 350 degrees.
- Sift together flour with baking soda, spices and salt. Cream brown sugar and butter until light and fluffy. Add egg, molasses and ginger and continue to beat. [For some ridiculous reason, I don’t have a KitchenAid, so my mixture never gets “fluffy” until after I add the egg. Don’t worry if that’s the case for you too]. Add dry ingredients to wet until combined. Place dough in fridge for 15-30 minutes until chilled
- Line cookie sheet with parchment. You can only fit 6-8 cookies per sheet, so you may want to use 2 sheets and work in batches.
- Pinch dough and roll into balls about size of marble. It helps to have a bowl of cold water to dip your hand in if it gets sticky. Roll “marble” in sugar that has a bit of Chinese 5 spice powder and a small bit of cinnamon added to it
- Bake for 6 minutes for chewy centers. They will be a little puffy and then flatten while cooling. If you like them crunchier, try cooking for an extra 2 minutes. Transfer to a wire rack to cool.