Soft Ginger Cookies
Cookies & Squares
2 1/2 cups all purpose flour
2 1/4 tsp baking soda
1/2 tsp salt
1 Tbsp ground ginger
1/2 tsp ground allspice
1/2 tsp ground pepper
1 1/2 sticks unsalted butter, room temperature
1/2 cup packed brown sugar
1/2 cup granulated sugar, plus more for rolling
6 Tbsp unsulfured molasses
1 large egg
Preheat oven to 350 degrees.
Line two sheets with parchment paper, set aside.
In a medium bowl, whisk together flour, baking soda, salt, ginger, allspice and pepper.
Beat butter, brown sugar and 1/2 cup granulated sugar unit light and fluffy.
Gradually beat in eggs and molasses.
With mixer on low, gradually beat in dry ingredients just until combined.
Flatten into a disk, wrap in plastic and freeze for 20 minutes for easier handling.
Roll balls of dough (about 3 tbsp) in your hands and roll in extra granulated sugar.
Place on prepared sheets, leaving space in between.
Flatte into rounds and sprinkle evenly with sugar remaining in bowl.
Bake until cookies are set and crackled on top, 10-15 minutes.
Transfer to a wire rack to cool completely.
When cool, dip half of the cookies in melted white chocolate and let harden.
Recipe adapted from Martha Stewart's Giant Ginger Cookies