1 hour 40 minutes
These classic spiced molasses crinkle cookies have a dash of white pepper and ginger, giving them a perfect balance of spiciness to the sweet powdered sugar.
‣ 2 cup all-purpose flour ‣ 1 tablespoon ground ginger ‣ 3/4 teaspoon baking soda ‣ 1/2 teaspoon ground cinnamon ‣ 1/4 teaspoon salt ‣ 1/4 teaspoon white pepper ‣ 1/2 cup unsalted butter, softened ‣ 1 cup granulated sugar ‣ 1/4 cup molasses ‣ 1 large egg ‣ 1 tablespoon crystallized ginger, chopped ‣ 1/3 cup powdered sugar
In a medium bowl, add the flour, ginger, baking soda, ground cinnamon, salt, and white pepper. Give the ingredients a thorough stir, then set the bowl aside.
Using a stand mixer (or hand mixer + large bowl), whip together the butter, sugar, and molasses.
Drop the mixer speed to low and mix in the egg and the dry ingredients mixed from step 1.
Turn off the mixer and add the crystallized ginger to the bowl. Use a spatula to gently fold the ginger into the dough.
Remove the dough from the bowl, mold it onto a ball, and wrap it in plastic wrap.
Remove the dough ball from the refrigerator and unwrap it. Pinch off a piece of dough and roll it into a ball with your hands. Toss the ball in the powdered sugar, then place it on the prepared baking sheet.