Gingerbread cookies with molasses

Ingredients:

Liquid mixture

• 1 cup granulated sugar
• 165 g salted butter, softened
• 2 tablespoons molasses
• 1 tbsp. grated fresh ginger
• 1 large egg

Dry mix

• 2 cups of flour
• 1 teaspoon baking powder
• 0.5 tsp pumpkin pie spice

Topping

• About 1/3 cup granulated sugar, for sprinkling
• 24 pieces of candied ginger (1–2 cm in size)

Preparation:

1. Prepare the liquid mixture: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer on medium speed, beat the sugar and butter until light and fluffy. Add the molasses and ginger and mix until smooth. Then add the egg and mix.
2. Add dry mixture: In a large bowl, whisk together the flour, baking powder, and pumpkin pie spice. Reduce mixer speed to low and add the flour mixture to the wet mixture in 3 additions, mixing slowly and scraping down the sides of the bowl to form a dough. Refrigerate for 30 minutes.
3. Roll, bake and top with: Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper. In a small bowl, add enough sugar to coat the cookies (about 1/3 cup).
4. Using a small watermelon or ice cream scoop, scoop out 24 balls of dough and roll each one in sugar to coat them on all sides. Place the balls 2.5 cm apart on the prepared baking sheets and press them gently into place.
5. Bake until the cookies are golden brown on the bottom and edges, about 12 minutes. Remove from the oven and immediately press a candied ginger peel into each cookie to set it. Remove from the baking sheet, pulling the parchment paper out, to a cooling rack. Cool completely before serving. Store in an airtight container for up to 6 days.