Recipe: Big Chewy Ginger Cookies

 

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

Makes 1 1/2 Dozen

 

Ingredients

2 ½ cups all purpose flour
2 ¼ teaspoons baking soda
½ teaspoon salt
½ teaspoon ground allspice
1 ½ tablespoon ground ginger
½ teaspoon ground black or white pepper
¾ cup (1 ½ sticks) unsalted butter, room temperature
¼ cup granulated sugar, plus ½ cup extra for dusting
½ cup dark brown sugar
1 large egg
1 tablespoon milk
6 tablespoons molasses

Instructions

1. Preheat oven to 350F. Line two baking sheets with parchment paper.
2. In a medium bowl, stir together flour, baking soda, salt, all spice, ginger and pepper.
3. In a separate bowl, cream together butter, granulated sugar and brown sugar until light and fluffy. Beat in egg, molasses and milk.
4. Gradually beat dry ingredients into wet ingredients until just combined. Shape into a disc, wrap in plastic wrap and freeze for 20 minutes.
5. Divide dough into eighteen (18) 2-inch balls. Place remaining granulated sugar in a bowl and roll each ball through it. Divide the dough balls between the cookie sheets and arrange 4-inches apart. Flatten using the bottom of a glass or other flat surface until dough is 3-inches in diameter. Sprinkle cookies with remaining granulated sugar.
6. Bake until browned, about 12-15 minutes. Rotate cookie sheet half way through cooking for even browning. Cook for 15-20 minutes before eating.