Categories: Cookies

Ingredients

• 3/4 cup butter or shortening, at room temperature (or a combination of each)
• 1 1/4 cups firmly packed dark brown sugar
• 1 egg, at room temperature
• 1 tsp. vanilla extract
• 1/4 cup sorghum syrup
• 2 1/2 cups all-purpose flour
• 2 tsp. baking soda
• 1/2 tsp. kosher salt
• 1 1/2 tsp. grated fresh ginger
• 2 tsp. ground ginger
• 1 tsp. ground cinnamon
• 1/8 tsp. ground cloves
• 1/8 tsp. ground black pepper
• 1/2 cup granulated sugar, for coating

Directions

1. In the bowl of a stand mixer fitted with the paddle attachment, blend butter on low for about 15 seconds. Add brown sugar and beat on medium until well creamed, about 5 minutes, scraping sides of bowl and beating about halfway through. Add the egg, vanilla and sorghum and mix well, scraping bowl as needed.

2. Whisk together flour, baking soda, salt, gingers, cinnamon, cloves, nutmeg and pepper. Add flour mixture to butter mixture in one addition. Beat on low until dough comes together. Scrape dough onto a sheet of plastic wrap and wrap tightly. Refrigerate 8 hours to 1 week.

3. Heat oven to 350 degrees. Line 2 or 3 half sheet pans with parchment paper. Place the granulated sugar in a wide bowl. Using a small cookie scoop or your fingers, pinch off small balls, roll balls in sugar. Place balls at least 2 inches apart on the prepared baking sheets.

4. Bake about 10 minutes (1 to 2 minutes more for crisp cookies), rotating pans halfway through, or until cookies are set and tops are crinkled, then transfer cookies to a rack to cool completely. Cookies will keep in an airtight container for about 3 days.

5. makes about 3 dozen cookies.

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