¾ cup (6oz) unsalted butter, at room temperature
1¼ cups firmly packed dark muscovado sugar or dark brown sugar
1 extra large egg, at room temperature
1 teaspoon pure vanilla extract
¼ cup sorghum
2 1/3 cups unbleached all-purpose flour
2 teaspoons baking soda
½ teaspoon kosher salt
½ teaspoon sea salt flakes
1 ½ teaspoons grated fresh ginger
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground clove
1/8 teaspoon ground nutmeg
1/8 teaspoon freshly ground black pepper
½ cup cane sugar
2 teaspoons ground cinnamon
Makes approximately 31 cookies
In the bowl of a stand mixer fitted with the paddle attachment, mix the butter briefly on medium speed for 5 to 10 seconds. Add the muscovado sugar and beat until the butter mixture is aerated and pale in colour, approximately 4 minutes. Scrape the sides and bottom of the bowl with a rubber spatula to bring the batter together.
On medium speed, add the egg, vanilla, and sorghum to the butter mixture and mix briefly to combine. Scrape the sides and bottom of the bowl with a rubber spatula to bring the batter together. Mix on medium speed for 20 to30 seconds to make nearly homogenous.
In a bowl, whisk together the flour, baking soda, salts, fresh and ground ginger cinnamon, clove, nutmeg, and pepper.
Add the dry ingredients all at once and mix on low speed until the dough just comes together but sill looks shaggy, approximately 30 seconds. Remove the bowl from the stand mixer. With a plastic bench scraper, bring the dough completely together by hand.
Transfer dough to a sheet of plastic wrap and wrap tightly. Refrigerate overnight.
Heat the oven to 350F and line a couple of half sheet (13x18”) pans with parchment.
To make the coating:
Mix the cane sugar and cinnamon for coating the cookies in a bowl, ensuring there are plenty of room in the bowl to roll the dough in the sugar. Using a ¾ oz (1 ½ tablespoon) ice cream scoop, portion the dough into 12 rounds and roll into balls. Coat each ball completely with the cinnamon sugar.
Evenly space the balls on a prepared sheet pan. Bake the cookies for 8 minutes. Rotate the pan and bake until the edges are lightly golden and the tops are crinkled and set, another 4 to 6 minutes. Let the cookies cool on the sheet pan for 2 minutes. Using a metal spatula, transfer the cookies to a wire rack to cool completely. Repeat with remaining dough.
The cookies can be stored in an airtight container at room temperature for up to 3 days. Dough can be refrigerated for up to 1 week.