Ginger Cookies with fresh ginger

1 3/4    cup of all-purpose flour, sifted
1            tsp baking powder
1            tsp baking soda
1 1/2     tsp ground ginger
1            tsp ground cinnamon
½          tsp salt
¼          tsp ground black pepper
¼          tsp ground cardamom
1            large egg, at room temperature
1            cup granulated white sugar
2/3       cup vegetable oil
¼         cup fancy grade molasses
1           tbsp. finely grated fresh ginger
1/3       cup chopped candied ginger
2           cups coarse turbinado sugar for rolling

Makes 24 cookies

  1. In Medium bowl, sift flour, baking powder and baking soda
  2. Then stir in spices and salt
  3. In a large bowl, whisk egg, sugar, oil, molasses and fresh ginger until smooth
  4. Using a rubber spatula, stir in the dry ingredients until combined
  5. Fold in candied ginger
  6. Form heaping tablespoons of dough into balls. Roll the balls in turbinado sugar
  7. Place balls 3 inches apart on a parchment lined baking sheet.
  • Flatten balls gently with the bottom on a glass
  1. Bake until lightly browned and cracked for 12 minutes

Cool completely. Store in an airtight container up to 1 week.