Ginger Cookies

Makes about 2½ dozen cookies

2¼    cups unbleached, all-purpose
         flour
1      teaspoon baking soda
1      tablespoon ground ginger
1      teaspoon ground cinnamon
½     teaspoon ground allspice
¾     teaspoon kosher salt¼ cup finely chopped crystalized
        ginger
12   tablespoons (1½ sticks)
        unsalted butter, cut into 1-inch
        pieces, room temperature
¼     cup molasses
¾    cup packed light brown sugar
¼    cup granulated sugar
1     large egg, room temperature
1     teaspoon pure vanilla extract
¹⁄³  cup turbinado sugar, for rolling

Nutritional information per cookie
Calories 96 (23% from fat) • carb. 18g• pro. 1g • fat 2g • sat. fat 2g • chol. 12mg• sod. 99mg • calc. 10mg • fiber 0g

1. Preheat oven to 350°F with racks in the
lower and upper thirds of the oven. Line
two baking sheets with parchment paper.
2. Put the flour, baking soda, spices, and
salt into a medium mixing bowl. Mix on
Speed 1 to fully combine, at least 30
seconds. Add the chopped ginger and
mix on Speed 1 to coat; reserve.
3. Put the butter and molasses into a large
mixing bowl. Mix on Speeds 2 to 4 until
homogenous, about 2 minutes. Scrape
down the sides of the bowl and then
add the sugars. Mix on Speed 2 until
very light, where it seems that much of
the sugar has dissolved into the butter/
molasses, about 2 minutes. Add the egg,
mixing on Speed 2, and then the vanilla
extract. Add the dry ingredients and mix
on Speed 2 until just combined.
4. Scoop the dough into evenly sized, golfball rounds.
Roll in the turbinado sugar
and then place the sugared dough on
a parchment-lined tray or baking sheet.
Gently press each round down with the
bottom of a clean glass.
5. Bake in the preheated oven until just set at
the edges, about 12 to 15 minutes. Allow
pans to cool before baking remaining
dough.