Adapted from George Patent’s, author of Baking in America
1 3/4 C APF
2 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon ground ginger
1 teaspoon ground cinnamon
8 tablespoons unsalted butter, at room temp.
1/2 C sugar
1/2 C firmly packed brown sugar
1/4 C molasses
1 large egg
1 large egg white
1/4 C sugar for coating
The Method
1) Sift together the flour, baking soda, salt, pepper, ginger, and cinnamon. Set aside.
2) In a large bowl, beat the butter until smooth (using beaters or an electric mixer). Add both sugars and molasses for about 2 to 3 minutes. Add the egg and the egg white and beat until the mixture is light and fluffy. Add the dry ingredients to the wet, and mix until just combined. Cover and refrigerate for at least 1 hour, or until stiffened.
3) Heat your oven to 375F and ready some cookie sheets with parchment paper.
4) With a spoon gather some dough and roll it into a ball. Coat it with granulated sugar. Place the dough on your cookie sheets 2-3″ apart*. Bake for 12-14 minutes.
*these cookies bake very flat, this space apart is critical so they do not bake into each other.
