- 9 1/2 tbsp (4 1/2 oz) butter, at room temperature
- 1 cup dark brown sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 3 tbsp sorghum syrup
- 1 1/2 cups unbleached all-purpose flour
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp salt
- 1 1/2 tsp grated fresh ginger
- 2 tsp ground ginger
- 3/4 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 tsp finely ground black pepper
FOR COATING THE OUTSIDE OF THE COOKIES:
- 1 cup turbinado or sanding sugar
- 4 tsp ground cinnamon
- Add the butter and brown sugar to the bowl of a standing mixer and beat on high speed for 3-4 minutes, until the mixture is lightened in color and fluffy in texture.
- Add the egg, vanilla, and sorghum syrup and beat for 20-30 seconds until combined.
- In a separate bowl, add the remaining cookie dough ingredients and mix on low speed just until combined. Cover the bowl tightly with plastic wrap and refrigerate for at least 8 hours, or overnight.
- Preheat the oven to 350 degrees and cover a couple of baking sheets with parchment paper. Combine the turbinado or sanding sugar and cinnamon in a small bowl.
- Remove the dough from the refrigerator and begin to form it into small balls of dough, roughly the size of a marble. Roll each ball of dough in the cinnamon sugar and place on a lined baking sheet, leaving about 1 inch in between each ball. You should be able to fit about 25 balls of dough on each cookie sheet.
- Bake the cookies, one sheet at a time in the center of a preheated oven, for about 10 minutes, until the cookies are puffed and slightly cracked, and the dough looks set. When you remove the cookies from the oven they will deflate, creating thin, chewy cookies. Allow to cool on a wire rack before storing in an air tight container for up to 1 week.
- *Note: keep any dough you are not working with in the refrigerator until ready to use. These cookies will freeze for up to 3 months.