OK, just so you know, when I first bit into one of these cookies, I loudly proclaimed it “the best cookie I ever made”! Now, I may have said that a few times before about cookies I have baked, but I still say, this recipe really produces one heck of delicious, very crisp cookie. And I happen to love crisp cookies. I also love chewy cookies, and soft cookies like my “Pink Cookies”. Which probably means that I am basically a cookie monster. (I’m fine with that BTW!) But more about this recipe, which is based on a recipe I found on the onceuponachef.com site. (A wonderful site that I visit often and know you too would appreciate.)  

Now, the main thing I changed was the shaping of these cookies. I am absolutely in love with refrigerator/ice box/rolled into a log in plastic wrap and placed in the refrigerator overnight, and sliced and baked the next day cookie recipes. Why? The answer is simple. I’m lazy. It is just plain easier to wrap the dough in plastic wrap, than to either roll it out and use cookies cutters, or even shape the dough into balls using ice cream scoops. And I almost always refrigerate cookie dough for several hours or overnight before baking them anyway. Which is not always part of the original instructions. (But should be!)

Which brings me to another thing I always do, even though the directions may differ. If the dough is to be rolled into balls, I use an ice cream scoop. And even if the recipe says to refrigerate the dough before shaping, I shape the balls and then place them in the refrigerator. I mean really, have you ever tried to shape cold dough? Either by hand using a spoon or with an ice cream scoop. What in the name of all things holy are some cooks who write out recipes thinking? Have they ever actually shaped a cookie from cold dough? Do they not realize how easy dough is to shape when it’s first made, and not at all easy to shape when it’s BLOODY COLD AND HARD? Idiotic! OK, I feel better now, having gotten that off my chest.

Anyway, if you too love crispy, very spicy ginger cookies, this is the recipe for you.

Well, that’s it for today. We will be taking a short holiday to Long Beach, Washington in the near future. So, I am busy preparing food to take along. (This cookie among other goodies.) There’s a full kitchen in the condo where we are staying, but I don’t want to spend all my time cooking. So, preparing some dishes ahead is always a good idea. Gives me more time to sit in front of the fire and read. Or play a board game with our dear friends Jim and Margo who are going along mainly to keep us out of trouble. Just kidding. We are too old to get in too much trouble – anymore! This will just be quality time spent with our dear friends.  

We are truly blessed to have so many wonderful friends. And to have family members that we absolutely adore. Can’t get much better than that! May you too be as lucky.

And as always, love and peace to all.

2⅓ c. unbleached all-purpose flour, fluffed

2 tsp. baking soda

¼ tsp. kosher salt

2 tsp. ground ginger

1 tsp. ground cinnamon

½ tsp. ground allspice

¼ tsp. ground cloves

⅛ tsp. freshly ground black pepper

½ c. finely chopped candied ginger

¾ c. (1½ sticks) unsalted butter, room temp.

¼ c. plus 2 T. granulated sugar

¼ c. plus 2 T. packed light brown sugar

1 egg

⅓ c. molasses (not blackstrap or sulfured)

raw, turbinado, or demerara sugar, for rolling cookies

Whisk the flour, baking soda, salt, ginger, cinnamon, allspice, cloves, and black pepper together in a small mixing bowl. Stir in the candied ginger making certain every little piece is covered in flour.

In the bowl of your stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and light brown sugar together until light and fluffy. Beat in the egg and molasses. (Be sure to scrape the sides of the mixing bowl several times during this process.) Add the flour mixture to the butter mixture and mix just until combined.

Divide the dough roughly in half. Place each piece of dough on a long piece of plastic wrap. Shape the dough into a round log about 1½-inches wide. Sprinkle raw sugar over and around the dough. Using your hands, wrap the dough into the plastic wrap still working to evenly shape the dough into a log. Refrigerate for several hours or overnight.

Remove from fridge and un-wrap logs. Using a sharp, thin bladed knife, slice dough ½-inch thick. (If the slices aren’t round or bits of candied ginger are sticking out here and there, just reform gently with your hands.) Arrange slices, at least 2-inches apart on a parchment paper lined baking sheet.

Bake in a pre-heated 350-degree oven until lightly golden on the bottom and around the edges, 14-16 minutes. (Do not under-bake this cookie.)

Remove from oven and cool on baking sheets 1 to 2 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.