Ingredients
Scale
- 2 tablespoons finely chopped peeled fresh ginger
- 2 tablespoons finely chopped moist, pliable crystallized ginger
- 1 teaspoon plus 1 cup granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 scant teaspoon ground cloves
- 1 teaspoon ground ginger
- 3/4 teaspoon fine sea salt
- 1 1/2 sticks (12 tablespoons , 6 ounces) unsalted butter, cut into chunks, at room temperature
- 1/4 cup unsulfered molasses
- 1 large egg, lightly beaten
- 1 teaspoon pure vanilla extract
- turbinado (or granulated) sugar for dredging
Instructions
- Place the fresh ginger and crystallized ginger in a small bowl. Top with 1 teaspoon of sugar. Stir and set aside for about 10 minutes.
- In a medium bowl whisk together flour, baking soda, cinnamon cloves, ground ginger, and salt. Set aside.
- In the bowl of a food processor fitted with a blade attachment add butter, remaining 1 cup of sugar, and molasses. Add the sugared ginger and pulse to incorporate.
- With the machine running, add the egg and vanilla and continue to process until blended. Scrape down the bottom and sides of the bowl to ensure that everything is evenly mixed.
- Add the dry ingredients and pulse until the flour is almost entirely blended in. Remove the food processor from the machine and use a spatula to fully incorporate.
- Scrape the dough onto a piece of plastic wrap and wrap into a disk. Refrigerate for at least 2 hours.
- To bake, place two rack in the center and upper third of the oven and preheat oven to 350 degrees F. Line two baking sheets with parchment paper and place dredging sugar in a shallow bowl. Spoon dough into heaping tablespoon balls and toss in sugar to coat. Place on baking sheet 2 inches apart.
- Bake for 12 minutes until fragrant and crisp around the edges. Remove from the oven, allow to cool on the rack for 20 minutes before placing on a wire rack.
- To store the cookies, place in an airtight container at room temperature for up to 6 days.