Total Time
20 Mins
Chill Time
1 Hour
Yield
Makes 48 servings
Photo: Peden & Munk; Styling: Amy Wilson 

How to Make It

Step 1

In a food processor (or blender), whirl chopped ginger and 1/3 cup sugar until ginger is finely ground. Pour from container.

Step 2

In the same container, whirl butter and 1/3 cup sugar until fluffy.

Step 3

Add ginger mixture, molasses, and egg; whirl to mix.

Step 4

In a bowl, mix flour, baking soda, ground ginger, cinnamon, and nutmeg. Whirl into butter mixture.

Step 5

Cover dough and chill until firm to the touch, about 1 hour.

Step 6

  Preheat oven to 350°. Shape dough into 1-in. balls and coat in remaining sugar (use a little more sugar if needed). Place balls 2 to 3 in. apart on nonstick or oiled baking sheets.

Step 7

Bake until slightly darker brown, 11 to 12 minutes, switching positions of baking sheets halfway through. Transfer cookies to racks to cool.

Step 8

Make ahead: Up to 1 week, stored airtight at room temperature;  frozen, up to 4 months.

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