Makes about 20 cookies.  Dough can be stored, but cookies are best when baked the same day.

 

2 cups plus 2 tablespoons all-purpose flour, plus 1 teaspoon to dust the crystallized ginger.

1 teaspoon baking soda

2 teaspoon ground cinnamon

1 1/2 teaspoons ground allspice

1/2 teaspoon freshly ground nutmeg

1 teaspoon of fresh ground black pepper

4 tablespoon ground ginger

Scant 1/2 teaspoon fine kosher salt

1 cup dark brown sugar, lightly packed

1/4 cup safflower oil (or any neutral oil)

1/3 cup honey

2 large eggs, at room temperature

8 oz. chopped crystallized ginger

1/2 cup granulated sugar, for rolling cookies

 

·         2 sheet pans lined with parchment paper

·         Heavy stand mixer fitted with flat paddle attachment

·         Medium ice cream scoop (mine is 1 3/4 inch wide) or 2 teaspoons

·         Sifter

·         Large Bowl

·         Whisk

·         Spatula

·         Medium Bowl

·         Small Bowl

 

1.       Sift together flour, baking soda, cinnamon, ground ginger, pepper, allspice, nutmeg, and salt in a large bowl.

2.       Whisk dry ingredients to ensure that they are well-mixed.

3.       Using stand mixer, beat the brown sugar, oil, and honey on medium speed for 5 minutes. Turn the speed to low speed, add the eggs and then beat for 2 minute. Scraping the bottom and sides of the bowl as needed.

4.       With the mixer on low, slowly add the dry ingredients, and then mix by hand till flour streaks disappear.

5.       In a small bowl, mix crystallized ginger and the reserved teaspoon of flour until combined. The flour will help keep the ginger pieces separate as you incorporate them into the dough.  Stir the mixture into the dough until evenly distributed.

6.       Let the dough rest for 24 hours in the refrigerator.  You can store it for a couple of days, if you want to bake multiple batches.

7.       When ready to bake, preheat the oven to 350 degrees. Scoop the dough with 2 spoons or a medium ice cream scoop.  Flatten each cookie into a circle with the palm of your hand.

7.       Place granulated sugar into a small bowl, cover both sides of each cookie with the sugar and place the cookies on sheet pans.

8.       Bake for 13 minutes. 

9.       Let the cookies cool completely on sheet pans.  If the cookies cool on racks, they will lose their texture. 

 

Note:  These cookies are very spicy.  If you are looking for a medium spicy ginger cookie, reduce the black pepper to 1/2 teaspoon, the ground ginger to 2 tablespoons and the crystallized ginger to 5 ounces. And add a tablespoon of flour.