1 ½sticksunsalted butter (¾ cup), at room temperature
½cuppacked light brown sugar
½cupgranulated sugar, plus ⅓ cup for rolling cookies
½cupcandied ginger, roughly chopped
In a medium bowl, whisk together the flour, ground ginger, baking soda, ground allspice, salt and cayenne pepper. Set aside.
In a stand mixer with paddle attachment, cream together butter, light brown sugar and granulated sugar until light and fluffy, about 2-3 minutes. Beat in molasses and egg until combined.
With mixer on low speed, slowly add flour mixture and mix until just combined. Add candied ginger and mix until combined. Flatten dough into large disk and place in freezer for 30 minutes.
Preheat oven to 350°F and line baking sheet with parchment paper. Using an ice cream scoop, scoop a large golf ball size dough and roll in sugar. Place on baking sheet and flatten with palm of your hand until it's about 3" in diameter. Sprinkle some sugar on top. Repeat with remaining dough.
Bake for 12-15 minutes or until brown, rotating the pan halfway through. Cool cookies on wire rack.
Whisk together the flour, ginger, baking soda, allspice, salt and cayenne pepper so there are no clumps and everything is distributed evenly.
Speaking of cayenne pepper, do not skip out on using this. It adds just the right amount of heat to the cookie.
Use a combination of brown sugar and granulated sugar so you don't overload the cookie with molasses as you are adding molasses separately.
Candied ginger is important in adding extra ginger flavor and crunch.
Place the dough in the freezer for 30 minutes so when you bake it doesn't spread too much.
Flatten the dough a round 3 inch disk and sprinkle additional sugar on top before baking.