MAKES 80 COOKIES
For the best results, use fresh spices. For efficiency, form the second batch of cookies while the first batch bakes. And no, the 2 teaspoons of baking soda is not a mistake; it’s essential to getting the right texture. See the sidebar that follows the recipe.
|
2½ |
cups (12½ ounces) all-purpose flour |
|
2 |
teaspoons baking soda |
|
½ |
teaspoon salt |
|
12 |
tablespoons unsalted butter |
|
2 |
tablespoons ground ginger |
|
1 |
teaspoon ground cinnamon |
|
¼ |
teaspoon ground cloves |
|
¼ |
teaspoon pepper |
|
|
Pinch cayenne |
|
1¼ |
cups packed (8¾ ounces) dark brown sugar |
|
¼ |
cup molasses |
|
2 |
tablespoons finely grated fresh ginger |
|
1 |
large egg plus 1 large yolk |
|
½ |
cup granulated sugar |
1. Whisk flour, baking soda, and salt together in bowl. Heat butter in 10-inch skillet over medium heat until melted. Lower heat to medium-low and continue to cook, swirling pan frequently, until foaming subsides and butter is just beginning to brown, 2 to 4 minutes. Transfer butter to large bowl and whisk in ground ginger, cinnamon, cloves, pepper, and cayenne. Let cool slightly, about 2 minutes. Add brown sugar, molasses, and fresh ginger to butter mixture and whisk to combine. Add egg and yolk and whisk to combine. Add flour mixture and stir until just combined. Cover dough tightly with plastic wrap and refrigerate until firm, about 1 hour.
2. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 300 degrees. Line 2 baking sheets with parchment paper. Place granulated sugar in shallow dish. Divide dough into heaping teaspoon portions; roll dough into 1-inch balls. Working in batches of 10, roll balls in sugar to coat. Evenly space dough balls on prepared sheets, 20 dough balls per sheet.
3. Place 1 sheet on upper rack and bake for 15 minutes. After 15 minutes, transfer partially baked top sheet to lower rack, rotating 180 degrees, and place second sheet of dough balls on upper rack. Continue to bake until cookies on lower tray just begin to darken around edges, 10 to 12 minutes longer. Remove lower sheet of cookies and shift upper sheet to lower rack and continue to bake until cookies begin to darken around edges, 15 to 17 minutes. Slide baked cookies, still on parchment, to wire rack and let cool completely before serving. Let baking sheets cool and repeat step 2 with remaining dough balls.