Ginger Cookies and hot mulled cider are the perfect combination to enjoy on crisp, cool days.
|2⅓ cup (350g)||all-purpose flour|
|2 tbsp. (10g)||ground ginger|
|2¼ tsp. (2.5g)||ground allspice|
|2 tsp. (5g)||ground cinnamon|
|½ tsp. (1g)||ground cloves|
|2 tsp. (10g)||baking soda|
|8 oz. (227g)||Plugrá Premium Butter, unsalted, softened|
|⅔ cup (134g)||granulated sugar, divided|
|⅓ cup (64g)||brown sugar|
|⅓ cup (109g)||molasses or maple syrup|
|1 lg. (50g)||egg|
Preheat oven to 350°F. Line 2 cookie sheets with parchment paper.
Whisk together the flour, spices, baking soda, salt and pepper in a medium bowl; set aside.
Cream the butter and ⅓ cup granulated sugar and brown sugar at medium speed in the bowl of an electric mixer.
Scrape down the bowl and beat in the molasses and egg.
Gradually add the flour mixture and stir on low speed until well blended, scraping the bowl occasionally.
Form the dough into 1-inch balls and place onto parchment lined cookie sheets. Refrigerate for 30 minutes or until the dough is firm. Roll the cookies in remaining ⅓ cup of granulated sugar to completely coat each ball of dough.
Bake for 10-12 minutes or until the cookies appear cracked on top and firm.