30
Photo, Roberto Caruso.
2 cups all-purpose flour
1 1/2 tsp baking soda
1 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp pepper
1 cup unsalted butter, softened
1 cup granulated sugar
1 egg
3 tbsp fancy molasses
2 tbsp finely grated fresh ginger
3/4 cup coarse sugar
WHISK flour, baking soda, ginger, cinnamon, salt and pepper in a medium bowl.
BEAT butter and sugar in a large bowl with an electric mixer on medium until fluffy, about 3 min. Add egg and molasses and beat until combined, then beat in fresh ginger. Stir in flour mixture until combined. Refrigerate at least 1 hr or overnight.
PREHEAT oven to 350F, then line 2 baking sheets with parchment.
SCOOP out 1-tbsp portions of dough and roll into balls. Coat with coarse sugar and arrange 2 in. apart on prepared sheets.
BAKE until browned, 11 to 13 min. Let cool for 5 min, then transfer to a rack to cool. Cookies will keep well for up to 5 days in an airtight container.
Calories 79, Protein 1g, Carbohydrates 10g, Fibre 4g, Sodium 63mg.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.