Sweet and spicy ginger cookies are soft in the center and have a crunchy sugar topping
Ginger cookies don't get as much respect as they deserve. Most people only make ginger cookies and gingerbread around Christmas, but I think they're great year round. I made a batch the other week (based off this Martha Stewart recipe) and sandwiched some homemade peach ice cream in the center for a unique ginger-peach ice cream cookie sandwich. The cookies are soft with slightly crisp edges and they get an extra crunch and sweetness from a layer of white sugar that's sprinkled on top before baking. They are quick to make and leftover dough can even be rolled into a log and kept in the freezer for simple slice-and-bake cookies next time you have a sweet tooth.
More Cookie Recipes:
- Salted Chocolate Chunk Cookies
- Peanut Butter Cookies
- White Chocolate Buttered Popcorn Cookies
- Preheat the oven to 350F and line two large baking sheets with parchment paper.
- In a bowl, whisk together 2 1/2 c. all-purpose flour, 1 tbsp. ground ginger, 2 1/4 tsp. baking soda, 1/2 tsp. salt, and 1/2 tsp. ground black pepper.
- In another bowl or electric mixer, beat together 1 1/2 sticks room-temperature butter, 1/2 c. brown sugar, and 1/2 c. white sugar until light and fluffy.
- Beat in 1 large egg and 6 tbsp. molasses until combined.
- Slowly whisk in the dry ingredients until just combined, making sure to scrape the sides and bottom of the bowl.
- Refrigerate the dough for a few minutes, then roll 1 tbsp. amounts of the dough into balls.
- Place 1/3 c. white sugar on a plate and roll the balls of dough into the sugar to coat completely.
- Lightly flatten the cookies on the baking sheets, spacing each cookie at least 1 1/2" apart.
- Bake the cookies for 12 minutes, or until soft and slightly crisp at the edges.
- Let cool on the baking sheet for a few minutes, then transfer to a baking rack to cool completely.
Makes two - three dozen