
Chewy Ginger Cookies
Ingredients
(± 18 pc)
- 175 g all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground nutmeg
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 75 g (packed) dark brown sugar
- 125 g unsalted butter, room temperature
- 1 large egg
- 2 tablespoons GIMBER
- 2 tablespoons sesame seeds
Instructions
- Arrange racks in lower and upper thirds of oven; preheat to 180°C. Line 2 baking sheets with parchment paper.
- Whisk flour, baking soda, cinnamon, nutmeg, salt, and pepper in a medium bowl.
- Using an electric mixer on medium-high speed, beat brown sugar, and butter in a large bowl, scraping down sides halfway through beating, until light and uffy, about 3 minutes.
- Reduce mixer speed to low. Add egg, GIMBER; beat just to blend. Add our mixture; beat on low speed just to blend.
- Using a tablespoon measure, scoop out dough. Transfer to prepared baking sheet. Sprinkle cookies with sesame seeds.
- Bake cookies, rotating sheets halfway through, until edges are firm and centers appear cracked, 10–12 minutes. Transfer cookies to wire racks and let cool.
Enjoy!
In this recipe