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Sugar- and Spice-dusted Ginger Chew Cookies

Photo: Leigh Beisch; Styling: Dan Becker
Yield Makes 100 cookies
Time: 1 hour. These may look humble, but they have big, beautiful flavors.


  • 1 cup butter, at room temperature
  • 1 cup packed brown sugar
  • 1/2 cup unsulphured molasses
  • 1 large egg
  • 3 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons cinnamon, divided
  • 1/2 teaspoon ground cloves
  • 1/4 cup granulated sugar
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground nutmeg

Nutrition Information

  • calories 48
  • caloriesfromfat 35 %
  • protein 0.5 g
  • fat 2 g
  • satfat 1.2 g
  • carbohydrate 7.3 g
  • fiber 0.2 g
  • sodium 39 mg
  • cholesterol 7 mg

How to Make It

  1. Beat butter and brown sugar together in a bowl with a mixer on medium speed. Mix in molasses, then egg, until blended, scraping bowl as needed.

  2. In a small bowl, combine flour, baking soda, salt, ginger, 1 tsp. cinnamon, cloves, nutmeg, and pepper; add to butter mixture on low speed, mixing until combined.

  3. Divide dough in half, shape each into a disk, wrap in plastic wrap, and chill until firm, about 3 hours. Meanwhile, in a small bowl combine remaining 1/2 tsp. cinnamon with granulated sugar; set aside.

  4. Preheat oven to 350°. Pull off about 1 tbsp. of dough from disk, roll into a ball, and drop into cinnamon sugar bowl. Working in batches of 3 or 4, coat dough balls in sugar and arrange about 1 in. apart on parchment-lined baking sheets.

  5. Bake cookies until dry-looking and just starting to brown on edges, about 8 minutes. Set pans on racks and let cookies cool on pans.

  6. Make ahead: Chill dough (step 3) up to 1 week. Store baked cookies airtight up to 3 days.

  7. Note: Nutritional analysis is per cookie.