I just tried this recipe which comes from 101 Cookbooks. I think it is my new favorite cookie – they are fantastic! I used spelt flour and had to add about 3 Tablespoons additional to get the right consistency in the dough.
1/2+ cup large-grain sugar (i.e. turbinado)
2 cups spelt flour OR whole wheat pastry flour
1 teaspoons baking soda
1 teaspoon star anise, finely ground
4 1/2 teaspoons ground ginger
1/2 teaspoon fine grain sea salt
1 stick (1/2 cup) unsalted butter, room temperature
1/4 cup unsulphured molasses
2/3 cup sugar
1 1/2 tablespoons fresh ginger, peeled and grated
1 large egg, well beaten
1 cup crystallized ginger, finely minced
2 lemons, zest only
Preheat the oven to 350F degrees. Line a couple baking sheets with unbleached parchment paper, place the large-grain sugar in a small bowl, and set aside.
In a large bowl whisk together the flour, baking soda, star anise, ground ginger, and salt.
Heat the butter in a skillet until it is just barely melted. Stir in the molasses, sugar, and fresh ginger. The mixture should be warm, but not hot at this point, if it is hot to touch let it cool a bit. Whisk in the egg. Now pour this over the flour mixture, add the crystallized ginger (make sure it isn’t too clumpy), and lemon zest. Stir until just combined.
For each cookie take about 1/2 Tablespoon of dough, roll it into a ball and then roll in the large-grain sugar Place dough a few inches apart on prepared baking sheets. Bake for 7-10 minutes or until cookies puff up, darken a bit, get fragrant and crack.
Makes about 4 dozen or so.