These extra-zingy cookies are thin with crisp edges and soft centers. And because they’re made with fresh ginger, powdered ginger, and crystallized ginger, they’ve got a bite that sets them apart. The Anova Precision Oven’s convection fan helps to bake these cookies evenly and quickly.
1 cup (2 sticks)
unsalted butter, lightly softened
granulated sugar, plus more for rolling
light brown sugar
egg, at room temperature
grated fresh ginger
ground white pepper
chopped crystallized ginger
1. Cream Butter and Sugars
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium-high speed until light and fluffy, 3 to 5 minutes. Scrape down the sides of the bowl with a rubber spatula as needed.
2. Add Egg
With the mixer running, add the egg and beat until combined.
3. Add Molasses and Fresh Ginger
Turn off the mixer, add the molasses and grated fresh ginger. Beat on medium speed until evenly combined.
4. Whisk Dry Ingredients
In a large bowl, whisk together the flour, ground ginger, baking soda, baking powder, cloves, cinnamon, cardamom, white pepper, and salt.
5. Add Dry Ingredients
With the mixer on low speed, gradually add the dry ingredients. Continue to beat until evenly combined.
6. Add Crystallized Ginger
Turn off the mixer, add the crystallized ginger, then beat on low until combined.
Transfer to a clean bowl, cover with plastic, and refrigerate for 1 1/2 hours.
8. Preheat Oven and Prep Pan
Line a rimmed sheet pan with a silicone baking mat or parchment paper.
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9. Shape and Roll
Shape into 22 balls. Keep 6 balls out to bake now and store the rest in the fridge. Pour additional granulated sugar in a shallow bowl and roll the balls in sugar. Transfer the rolled cookies to the prepared pan with plenty of space between them.
Transfer to the oven and bake until the cookies have spread significantly, browned, and have a crackly top, about 13 minutes. The edges should be slightly darker than the center.
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11. Press Flat
To retain shape, lightly press each cookie with a flat-bottomed glass.
12. Cool and Serve
Transfer to a wire rack and let cool completely. Repeat with the remaining dough balls. Serve.