These old-fashioned favorites are crunchy all the way through; using fresh ginger gives them a distinctive sweet-spicy flavor. When crushed and mixed with melted butter, the cookies make an excellent crust for cheesecake.

　　

Ingredients

makes about 5 dozen

　　2 cups all-purpose flour

　　2 teaspoons baking soda

　　3/4 teaspoon ground cinnamon

　　1/4 teaspoon ground cloves

　　1/4 teaspoon freshly ground pepper

　　1/2 teaspoon salt

　　1 1/2 sticks (3/4 cup) unsalted butter, room temperature

　　1 1/4 cups packed dark-brown sugar

　　1/4 cup unsulfured molasses

　　1 1/2 tablespoons finely grated, peeled ginger (one 3-inch piece)

　　1 large egg

　　1/4 cup granulated sugar

　　

Step 1

In a large bowl, whisk together the flour, baking soda, cinnamon, cloves, pepper, and salt; set aside.

　　

Step 2

In the bowl of an electric mixer fitted with the paddle attachment, beat butter, brown sugar, molasses, and ginger on medium-high speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl as needed. Beat in the egg until smooth and combined, about 1 minute. Add flour mixture, and beat on low speed until just combined. Transfer dough to a bowl and wrap in plastic; refrigerate until well chilled, about 1 hour or overnight.

　　

Step 3

Preheat the oven to 350°F, with racks in the center and lower third. Line two large baking sheets with parchment paper. Shape dough into 1-inch balls. Place granulated sugar in a shallow bowl; roll balls in sugar to coat completely, and place about 2 inches apart on the prepared sheets.

　　

Step 4

Bake, rotating sheets halfway through, until cookies are deep golden all over and centers are firm, 15 to 18 minutes. Transfer cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 4 days.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter