Ginger cardamom cookie recipe uses fresh ginger for a chewy treat

These ginger cardamom cookies, featuring the warm spices of ginger, cardamom, allspice and pepper that we’re partial to during the winter months, were a happy accident during the creation of the 2016 cookie calendar. I had inadvertently used fresh ginger rather than ground ginger, leading to a soft, chewy cookie rather than a crisp ginger snap.
1 cup (250 mL) unsalted butter, room temperature
1 cup (250 mL) granulated sugar, plus more for rolling
1/2 cup (125 mL) fancy-grade molasses
1 large egg
2 tsp (10 mL) freshly grated ginger
1/4 tsp (1 mL) black pepper
1/4 tsp (1 mL) ground allspice
8 crushed green cardamom pods, pods removed or ½ tsp (2 mL) ground cardamom
1/2 tsp (2 mL) ground cinnamon
1/2 tsp (2 mL) kosher salt
2 tsp (10 mL) baking soda
2 1/3 cups (580 mL) all-purpose flour
36 pieces candied or crystallized ginger
In a stand mixer with paddle attachment or a large mixing bowl with an electric mixer, cream butter and sugar on medium-high speed until fluffy. Turn speed down to low and add molasses, mixing until well-incorporated. Add egg, ginger, black pepper, allspice, cardamom, cinnamon and salt. Turn on medium-high speed and mix until well-incorporated.
Turn speed down to low and add dry ingredients and mix until just incorporated and there are no streaks. Do not overmix.
Cover bowl with plastic wrap and chill for at least two hours in fridge.
Preheat oven to 350 F (180 C). Prepare two baking sheets lined with parchment paper or silicone baking mats. Set aside. Prepare a small bowl filled with granulated sugar for rolling.
Form heaping tablespoon-sized dough balls and roll in sugar. Place on a lined baking sheet, making sure there’s at least 1 inch (2.5 cm) between cookies. Gently press a piece of ginger on to centre of each cookie.
Bake for 20 minutes, or until cookies are set in centre and slightly golden brown on edges. Remove from heat and cool for 5 to 10 minutes before transferring to a wire rack to cool completely.
Store in an airtight container for a week or up to a month in the freezer.
Makes about 36 cookies.