- Yield:12 cookies
- 2 1/2 cups all-purpose unbleached flour
- 2 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1 tablespoon ginger, peeled and freshly grated
- 1 tablespoon candied ginger, minced
- 1 tablespoon ground ginger
- 1/2 teaspoon ground allspice
- 1/2 teaspoon black pepper, freshly ground
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1/2 cup packed light-brown sugar
- 1/4 cup granulated sugar
- 6 tablespoons unsulfured molasses
- 1 large egg
- 1/3 cup coarse turbinado or demerara sugar (for texture)
Preheat oven to 350°F, with racks in upper and lower thirds. Line two anodized metal baking sheets with parchment paper; set aside.
In a medium bowl, whisk together flour, baking soda, salt, ginger, allspice, and pepper.
With an electric mixer, cream butter, brown sugar, and granulated sugar until light and fluffy. Beat in molasses and egg. With mixer on low, gradually beat in flour mixture until just combined. Flatten dough into a disk, wrap in plastic, and freeze for 20 minutes. (Freezing the sticky dough makes it easier handle.)
Divide dough disk into twelve even wedges. Roll wedges into 2-inch balls, then flatten into 3-inch rounds.
Place coarse sugar in a bowl. Tap a flat side of each cookie into sugar to coat. Place each cookie at least 4 inches apart on prepared baking sheets.
Bake for approximately 10 minutes, rotating sheets halfway through. They are done when they are mounded in the center, springing back when lightly touched. Allow cookies to cool on sheets for 2 minutes, then transfer to a wire rack. (Cookies can be baked up to two days ahead. Store them in an airtight container at room temperature.)