Don't shun the chopped candied ginger or black pepper. Trust me. Yield is about 3 dozen standard 1 TBSP scoop-size cookies, less the bigger you go.
Prep Time 2hours
Cook Time 1hour
Total Time 3hours
12TBSPUnsalted butter(1-1/2 sticks, softened)
1/2cupDark brown sugar(packed)
1/2cupWhite granulated sugar
2-1/2cupsAll-purpose white flour
1/4tspGround black pepper
1/3cupCrystallized ginger(chopped small)
3/4cupTurbinado sugar(for rolling cookie dough balls in before baking)
Mix together flour, salt, baking soda, ginger, cinnamon, allspice, cloves, and pepper in a bowl and set aside
In a mixer bowl, beat butter, granulated white sugar, and brown sugar until light and fluffy
Add egg, molasses, and vanilla and mix thoroughly
Add dry ingredients and beat at low speed until nicely combined - about 30 seconds at medium speed in a stand mixer
Add chopped ginger, mix well
Chill dough for 45 minutes in fridge (for ease of handling)
Preheat oven to 350 degrees F
Place turbinado sugar in a shallow bowl
Scoop out chilled dough and roll each scoop into a ball
Roll each dough ball in the turbinado sugar until coated
Place cookies on parchment paper on cookie sheets
Bake cookies at 350 until the outer edges of the cookies begin to set and centers are soft and puffy
Cool cookies on sheets for 5 minutes before carefully sliding the parchment with all the cookies onto a cooling rack
Let cool for several hours before packaging in air tight containers or zipper bags – these keep a few days at room temp, and up to several months in the freezer
You can make the dough up to several days in advance and refrigerate - set out on the counter to soften for a couple of hours or so before you start scooping if you take this route or you may well snap your scoop - I learned that the hard way.
The cookie-ball rolling gets messy - I keep a box of nitrile gloves in my kitchen and use some for this bit.
For a #16 disher (1/4 cup scoop), one standard cookie sheet accommodates 5 cookies (corners & one in the center).
For a standard 1.25-TBSP cookie scoop, one standard cookie sheet accommodates 12 cookies (3 x 4).
Bake about 11 to 13 minutes for smaller cookies.
Bake about 20 minutes for big cookies.
Rotate cookie sheet(s) halfway through bake time – I switch oven shelves & back-to-front.
TMc's Molasses-Spice Cookies http://outsidevoice.com/?p=157 November 19, 2019