adapted from new york times cooking
These ginger cookies are spicy. Fresh ginger and black pepper give these chewy ginger cookies a legit bite that is so satisfying if you enjoy a strong spice flavor. 50 g of fresh ginger feels like a lot, but it’s absolutely worth it. My cookies spread a bit more than I would have liked because I left them in the oven slightly too long. The 10 minutes is a guide, but not an end all be all timing. Keep an eye on the cookies as they bake and pull them before they flatten too much.
(by weight)
Brown the butter in a saucepan over medium heat. Once the butter has a nutty aroma and the floating specks are brown, transfer to a bowl and mix in the fresh ginger and ground spices. Let cool to room temperature. I cool the bowl in the fridge or use an ice bath to speed along the process.
Add confectioners sugar, molasses, vanilla, salt, and baking soda to the butter. Using an electric mixer fitted with a paddle attachment, mix on low until creamy and combined, ~ 1 minute. Add the egg and mix on medium speed until pale and fluffy, ~ 2 minutes. Add the flour and mix on low until just combined. Cover the dough and chill for at least 2 hours but preferably overnight.
Preheat the oven to 350°F. In a small bowl stir together the 50 g granulated sugar and 2 tsp ground ginger. Using a 2-tablespoon cookie scoop or measuring 30 g each, divide the cookie dough into balls. Roll each ball in the sugar coating and arrange on a parchment-lined baking sheet. Bake until set and lightly browned, about 10 minutes. Cool and enjoy!