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Chewy Ginger Cookies

Source of Recipe


From "Williams-Sonoma: Cooking at Home"



List of Ingredients



• 2½ cups all-purpose flour
  
• 2½ tsp baking soda
  
• 1½ Tbsp ground ginger
  
• ½ tsp each: ground cinnamon and salt
  
• ¼ tsp ground white pepper
  
• ¾ cup plus 2 tablespoons unsalted butter, at room temperature
  
• 1¼ cups sugar, plus more for sprinkling
  
• 1 extra-large egg
  
• ½ cup unsulphured dark molasses
  
• ¼ cup minced crystallized ginger
  
• 1¼ cups pecans or macadamia nuts, toasted and coarsely chopped
  






Instructions



1. In a bowl, sift together the flour, baking soda, ground ginger, cinnamon, salt, and white pepper. Set aside. In a large bowl, using an electric mixer on medium-high speed, beat together the butter and sugar until creamy, about 5 minutes. Add the egg and beat until the mixture is fluffy, about 5 minutes. Then add the molasses and beat until incorporated. On low speed, slowly add the flour mixture to the butter mixture and beat until fully incorporated, 2 to 3 minutes. Stir in the crystallized ginger and nuts until evenly distributed.
   
   
2. Divide the dough in half. Form half of the dough into a rough log in the center of a sheet of waxed paper. Fold one side of the paper over the dough and press to shape it into an even log 1½ inches in diameter. Wrap tightly in the waxed paper. Repeat with the remaining dough. Refrigerate the logs until firm, at least 4 hours or up to 2 days.
   
   
3. Preheat the oven to 325° F. Line 2 baking sheets with parchment paper.
   
   
4. Using a sharp knife, cut each log into slices â…› inch thick. Arrange the slices on the prepared baking sheets, spacing them about 1 inch apart.
   
   
5. Bake the cookies until golden, 8 to 10 minutes. Transfer to wire racks, sprinkle with sugar, and let cool completely. Store in an airtight container at room temperature for up to one week.
   
   Makes about 48 cookies
   
   






Final Comments


◦  You can double the recipe and keep extra logs of the dough in the freezer for up to 1 month. When you want to bake them, thaw partially, slice with a serrated knife, and bake as directed.