- 2 ½ cups flour
- 2 ¼ teaspoons baking soda
- ½ teaspoon salt
- 1 tablespoon ground ginger
- ½ teaspoon allspice
- ½ teaspoon white pepper (optional)
- ¾ cup butter (1 ½ sticks)
- ½ cup brown sugar
- ½ cup white sugar
- 6 tablespoons molasses
- ¼ cup water
- 1 egg
- 1 cup chocolate chips (optional)
- ¼ cup finely chopped candied ginger (optional)
- *Additional 1/2 cup sugar for rolling
- Beat butter, sugars, molasses, egg, and water.
- Mix in dry ingredients and chocolate chips and candied ginger.
- Refrigerate for at least 1 hour (best if refrigerated overnight)
- Preheat oven to 350*.
- Use your hands to roll tablespoon-sized balls (or as big as you like!) and then roll cookie balls in granulated sugar.
- Place cookie balls on a baking sheet about 2 inches apart. Use the ball of your hand or a cup to squash them to ¼ inch thickness.
- Bake for 8-10 minutes – depending on how gooey you like your cookies. Remove from the baking sheet and finish cooling on wire racks.
- The original recipe
has no chocolate chips or candied ginger. I’ll leave the decision to include
them or not up to you.
- Over time I have also
modified the quantity of butter. This recipe is what I do…the original had
2 sticks plus 2 tablespoons butter, and no water.
- White pepper is a bit
obscure and not 100% necessary. If you have it, use it. If not, no big deal.
- Be warned: there’s at
least an hour of refrigeration time involved!