Makes: 40 servings
Serving Size: 1 cookie
Yields: 40 cookies
Prep: 40 mins
Chill: 1 hr
Bake: 10 mins to 12 mins 350° F per batch
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon kosher salt
1/2 cup unsalted butter, melted and cooled
1/4 cup unsulfured dark molasses (not blackstrap)
1/2 cup firmly packed light brown sugar
1/3 cup granulated sugar
3 tablespoons peeled and grated fresh ginger
1 large egg, beaten
1/2 cup coarse sugar (such as turbinado)
Orange Whipped Cream* (optional)
 Position one rack in the upper third and a second rack in the lower third of the oven and preheat to 350 degrees F. Line two baking sheets with parchment paper. Set aside
 In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, nutmeg, allspice, and salt. Set aside.
 In a large bowl, whisk together the melted butter, molasses, brown sugar, granulated sugar, grated ginger, and egg. Add the flour mixture and stir together to combine thoroughly. Cover and chill dough for 1 hour.
 Put the coarse sugar in a small, shallow bowl. Scoop up a nugget of the dough and roll between your palms into a ball 1 inch in diameter. When all of the balls are formed, roll them in the coarse sugar, coating them evenly. Arrange the coated balls on the prepared baking sheets, spacing them 2 inches apart.
 Place the baking sheet in the oven and bake the cookies until the edges are crisp and the centres are still chewy, 10 to 12 minutes. For even baking, at the midpoint, switch the pans between the racks and rotate them front to back. Remove from oven and transfer the cookies to wire racks to cool.
 The cookies can be made ahead, stored between sheets of waxed paper in an airtight container at room temperature for up to 5 days or frozen for up to 2 weeks.
* Serve with Orange Whipped Cream for dipping.