|Clockwise from left: ginger root, vanilla, maple syrup, and a Japanese ginger grater|
2 1/4 cups all purpose flour
1 1/2 teaspoons ground ginger
1 1/4 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon mustard powder
1/2 teaspoon fine salt
5 cracks black pepper (I took this to mean 5 twists of the pepper grinder)
3/4 cup (1 1/2 sticks or 12 tablespoons) unsalted butter, room temperature
1/2 cup white sugar (use brown sugar if you are not using molasses)
1/4 cup dark brown sugar
1 large egg yolk
1 teaspoon pure vanilla extract
1/2 cup unsulphured molasses or maple syrup or honey
2 tablespoons fresh grated ginger plus 2 tablespoons brown sugar (original recipe: 2 tablespoons ginger preserves, minced)
1/2 cup namtaan thammachart or demerara sugar for rolling
|Namtaan Thammachart (Natural or Demerara Sugar)|
Combine the dry ingredients. In a large bowl, whisk together the flour, ground ginger, baking soda, cinnamon, allspice, mustard, salt, and black pepper.
Cream the butter and sugars. In a large bowl, beat the butter and sugars on medium-high speed until light and fluffy. Scrape down the sides. Add the egg yolk and vanilla, beating until just combined. Add the molasses or maple syrup or honey and the ginger-sugar mixture. Beat until the batter turns a light brown color all over.
Add the dry ingredients. All at once, add the flour mixture and beat on low speed until all the dry ingredients are moistened. Scrape and turn with a rubber spatula to make sure all ingredients are moistened. Cover the bowl with plastic and refrigerate for 25 minutes.
|Cookie Balls Rolled in Demerara Sugar|
|Lightly Golden Chewy Ginger Cookies|
|A Plate of Ginger Cookies from My Kitchen|