These ginger cookies are large and meant to give you that spicy taste without being too much for first-time ginger cookie makers. They’re also freezer friendly and can be frozen for up to 2 months as a disc or shaped into individual cookies.
Courtesy of Amanda Riva of The Hot Plate.
ingredients
directions
Preheat oven to 350ºF. Line two baking sheets with parchment paper.
In a medium bowl, stir together flour, baking soda, salt, all spice, ginger and pepper.
In a separate bowl, cream together butter, granulated sugar and brown sugar until light and fluffy. Beat in egg, molasses and milk.
Gradually beat dry ingredients into wet ingredients until just combined. Shape into a disc, wrap in plastic wrap and freeze for 20 minutes.
Divide dough into eighteen (18) 2-inch balls. Place remaining granulated sugar in a bowl and roll each ball through it. Divide the dough balls between the cookie sheets and arrange 4-inches apart. Flatten using the bottom of a glass or other flat surface until dough is 3-inches in diameter. Sprinkle cookies with remaining granulated sugar.
Bake until browned, about 12-15 minutes. Rotate cookie sheet half way through cooking for even browning. Cook for 15-20 minutes before eating.