Ingredients
3/4 cup butter, softened1/2 cup sugar1/2 cup packed brown sugar1/4 cup molasses1 large egg, room temperature1-1/2 teaspoons minced fresh gingerroot2-1/4 cups all-purpose flour1 teaspoon ground cinnamon3/4 teaspoon baking soda1/2 teaspoon ground cloves1/4 to 1/2 teaspoon cayenne pepper1/4 teaspoon salt1/4 teaspoon ground nutmeg1/8 teaspoon each ground white pepper, cardamom and coriander3/4 cup turbinado (washed raw) sugar
Preparation
In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in the molasses, egg and ginger. Combine the flour, cinnamon, baking soda, cloves, cayenne, salt, nutmeg, white pepper, cardamom and coriander; gradually add to creamed mixture and mix well. Cover and refrigerate for 1-1/2 hours or until easy to handle.
Roll into 1-in. balls; roll in turbinado sugar. Place 3 in. apart on lightly greased baking sheets.
Bake at 350° for 8-10 minutes or until set. Cool for 2 minutes before removing from pans to wire racks. Store in an airtight container.
