by Brandon Matzek
2 cups all-purpose flour
1 teaspoons baking soda
1 teaspoon finely ground star anise
4 1/2 teaspoons ground ginger
1/2 teaspoon sea salt
1 stick (1/2 cup) unsalted butter
1/4 cup blackstrap molasses
2/3 cup cane sugar
1 1/2 tablespoons peeled and grated fresh ginger
1 egg, well beaten
3/4 cup minced crystallized ginger
Zest of 2 lemons
About 1/2 cup of turbinado sugar
- Heat oven to 350°F, and set an oven rack in the middle position. Line 2 baking sheets with parchment paper.
- In a large bowl, whisk together flour, baking soda, star anise, ground ginger, and salt.
- Warm butter in medium saucepan until just barely melted. Stir in molasses, sugar, and fresh ginger. The mixture should be warm, but not hot at this point. If it is hot to touch let it cool a bit. Whisk in the beaten egg, then add the wet ingredients into the dry ingredients along with the crystallized ginger and lemon zest. Stir until just combined.
- Spread turbinado sugar out on a plate. Using your hands, roll a level tablespoon of cookie dough into a ball, then place onto the plate with the sugar. Roll dough ball around in the sugar until it’s completely coated. Repeat with remaining dough. Place dough balls on the parchment-lined baking sheets at least 1-inch apart. Work in batches 1 sheet at a time. Bake until cookies are puffed, slightly darker and just starting to crack (10 – 12 minutes). Transfer cookies to a wire rack to cool.