Ginger cookies-- a la Jennette Jamison

By tunes

Kingston is justifiably proud of its Pan Chancho Bakery & Café. I had this killer ginger cookie last time I passed through town, and then found it in The Pan Chancho Cookbook (2006). “Sweet, spicy, chewy — we’ve created more than a few ginger-cookie addicts with this recipe,” Zoe Yanovsky writes. The dusting of sugar provides sparkle.

Ingredients

• 2 cups (500 mL) all-purpose flour
• 1 tbsp (15 mL) ground ginger
• 2 tsp (10 mL) baking soda
• 1 tsp (10 mL) ground cinnamon
• 1/2 tsp (2 mL) kosher salt
• 3/4 cup (185 mL) unsalted butter, at room temperature
• 1-1/4 cups + 2 tbsp (310 mL + 30 mL) granulated sugar
• 1 large egg
• 1/4 cup (60 mL) fancy molasses

Details

Servings 24

Preparation

Step 1

In medium bowl, whisk together flour, ginger, baking soda, cinnamon and salt.

In large bowl using electric mixer on medium, cream butter and 1 cup (250 mL) plus 2 tbsp (30 mL) sugar until light and fluffy. Beat in egg, scraping down sides of bowl. Add molasses; beat well. In three additions, beat in flour mixture just until incorporated.

Shape dough into 24 balls, each about 2 tbsp (30 mL). Roll balls in bowl with remaining 1/4 cup (60 mL) sugar. Place several inches apart on large, parchment-lined baking sheets. Bake 15 to 17 minutes in preheated 325F (160C) oven until just golden. (Cookies will spread to about 4 inches/10 cm.)