Recipe courtesy of Martha Stewart, “Everyday Food Recipes
2½ cups all-purpose flour
2¼ tsp baking soda
½ tsp salt
1 Tbsp ground ginger
½ tsp ground allspice
½ tsp ground pepper
¾ cup (1½ sticks) unsalted butter, room temperature
½ cup packed light brown sugar
½ cup granulated sugar, plus â…“ cup for coating
6 Tbsp molasses
1 large egg
Preheat oven to 350°F with racks in upper and lower thirds. Line two baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, baking soda, salt, ginger, allspice, and pepper.
With an electric mixer, cream butter, brown sugar, and ½ cup granulated sugar until light and fluffy. Beat in molasses and egg. With mixer on low, gradually beat in flour mixture until just combined. Flatten dough into a disk, wrap in plastic, and freeze for 20 minutes.
Divide dough into twelve 2” balls. Place remaining 1/3 cup granulated sugar in a bowl. Roll balls in sugar to coat; place 4 inches apart on prepared baking sheets. Flatten into 3” rounds. Sprinkle with sugar remaining in bowl.
Bake until brown, rotating sheets halfway through, 12 to 15 minutes. Cool cookies on a wire rack.
Storage Note: To preserve the appearance of the sugary tops, layer the ginger cookies between parchment or wax paper when packing them.