Chewy Gingerbread Cookies

1. Melt Butter and Infuse Spices

Start by melting the unsalted butter in a medium saucepan over low heat, then whisk in the finely grated fresh ginger, ground ginger, cinnamon, black pepper, and nutmeg directly into the melted butter.

2. Mix Wet Ingredients and Sugar

After the butter has cooled to room temperature, transfer it to a large mixing bowl. Blend in the confectioners’ sugar, molasses, vanilla extract, kosher salt, and baking soda until creamy and homogenous.

3. Incorporate Egg and Flour

Blend in the large egg until fully incorporated. Gently mix in the all-purpose flour just until combined, then wrap the dough and chill it in the refrigerator for at least 2 hours.

4. Prepare Sugar Coating and Preheat Oven

Mix together the granulated sugar and a teaspoon of ground ginger in a small bowl for the sugar coating. Line baking sheets with parchment paper and preheat the oven to 375 degrees Fahrenheit.

5. Bake the Cookies

Scoop out even portions of the chilled dough, roll them into balls, and coat them in the ginger sugar mixture. Arrange on the prepared baking sheets and bake for about 10 minutes.

6. Cool and Serve

After baking, let the cookies cool on a wire rack before serving to achieve the perfect chewy texture.