Pearl Sugar Ginger Cookies
 
Makes about 24 cookies
Ingredients
  • ½ cup (113 grams) unsalted butter, softened
  • ¾ cup (150 grams) granulated sugar
  • ¼ cup (55 grams) firmly packed light brown sugar
  • 1 teaspoon (3 grams) lemon zest
  • ⅓ cup (113 grams) molasses (not blackstrap)
  • 1 large egg (50 grams), room temperature
  • 2¼ cups (281 grams) all-purpose flour
  • 2 teaspoons (4 grams) ground ginger
  • 1 teaspoon (5 grams) baking soda
  • 1 teaspoon (3 grams) kosher salt
  • ¾ teaspoon (1.5 grams) ground cinnamon
  • ½ teaspoon (1 gram) ground cardamom
  • ½ teaspoon (1 gram) ground cloves
  • ½ cup (104 grams) Swedish pearl sugar
Instructions
  1. Preheat oven to 350°F (180°C). Line 2 rimmed baking sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, brown sugar, and lemon zest at medium speed until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Add molasses and egg; beat until well combined, stopping to scrape sides of bowl.
  3. In a medium bowl, whisk together flour, ginger, baking soda, salt, cinnamon, cardamom, and cloves. Add flour mixture to butter mixture all at once; beat at low speed until combined, stopping to scrape sides of bowl.
  4. In a small shallow bowl, place pearl sugar.
  5. Using a 1½-tablespoon spring-loaded scoop, scoop dough (about 30 grams each), and roll into balls. Roll dough balls in pearl sugar (see Note), and place 1¾ to 2 inches apart on prepared pans.
  6. Bake, one batch at a time, until cookies appear cracked and edges are just set but centers look slightly underdone, about 10 minutes. Let cool on pan for 4 minutes. Remove from pan, and let cool completely on wire racks. Store in an airtight container for up to 1 week.
Notes
If pearl sugar isn’t sticking as well, lightly dampen hands with water before rolling dough into balls and coating in sugar.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/pearl-sugar-ginger-cookies/