Ginger and White Pepper Cookies
60
cookies
Dessert
Course
Print Recipe
Ingredients
Directions
Ingredients
2 ¼ c
all-purpose flour
2 tsp
baking soda
2 tsp
ground ginger
1 tsp
ground cinnamon
½ tsp
ground allspice
½ tsp
kosher salt
¼ tsp
ground white pepper
¾ c
granulated sugar, divided
½ c
firmly packed light brown sugar
8 oz
(16 tablespoons) unsalted butter, at room temperature
1 lg
egg
⅓ c
light or dark molasses
The secret ingredient to Luchetti’s chewy and subtly balanced ginger cookies, which originally appeared in her 1993 cookbook Stars Desserts, is white pepper, which supports ginger and cinnamon with a touch of heat and fragrance.
Directions
- In a bowl, stir together the flour, baking soda, ginger, cinnamon, allspice, salt, and pepper. Set aside.
- Combine 1/2 cup of the granulated sugar, the brown sugar, and the butter in the bowl of a stand mixer fitted with the paddle attachment, and beat on medium speed until smooth, about 1 minute. Add the egg and beat until mixed, then beat in the molasses until blended.
- Reduce the speed to low, add the dry ingredients, and mix until incorporated. Spread the dough out onto a cookie sheet for faster chilling and refrigerate the dough for about 1 hour until firm. Divide the dough into 8-ounce pieces. Roll into logs about 11 inches long, and roll logs in sugar to prevent sticking. Refrigerate again until very firm, several hours (overnight is fine).
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- Place the remaining sugar in a bowl.
- Cut the cookies into ½-inch slices and toss them in the sugar, coating evenly, then place on the prepared baking sheets, spacing them 2 to 3 inches apart.
- Bake until golden brown and set around the edges but still soft in the middle, about 12 minutes.
- Planning Ahead: The dough may be made up to a week in advance and kept in the refrigerator. While all cookies are best the day they are baked, these hold up really well. I don’t hesitate to serve them a couple days old. Store in an airtight container at room temperature.
Tatiana Bautista
Tatiana Bautista is an assistant editor at TASTE.