½ C. chopped crystalline ginger
¼ C. sugar
¼ C. brown sugar
6 Tbsp. butter at room temperature
¼ C. unsulfured molasses
1 large egg
2 C. all purpose flour
½ tsp. baking soda
½ tsp. Sea Star™ sea salt, crushed
½ tsp. ground black pepper
¾ tsp. ground cinnamon
½ tsp. ground clove
½ tsp. ground ginger
½ tsp. ground nutmeg
Extra super-fine sugar to coat

Tips:
These cookies work great as cut-outs and are fun to decorate with a colorful glaze. Dust your preparation surface with super-fine sugar. Roll out dough to ¼ inch and cut with cookie cutters.

For glaze use 2 cups sifted powdered sugar to one egg white, color with good quality food coloring.

Recipe Preparation:
Preheat oven to 350°

In food processor (or blender) whirl ginger and sugar until ginger is finely ground. Beat butter and brown sugar in large mixing bow until fluffy. Add ginger mixture, molasses and egg. Mix to blend.

In separate bowl, combine dry ingredients. Add to butter mixture and mix well. Cover dough and chill firm to touch, about 1 hour.

Shape dough into large balls of about 2 Tbsp. each. Flatten slightly, then roll in sugar to coat. Place balls 2-3 inches apart on nonstick baking sheet. Bake in 350° oven until slightly darker brown, about 12-15 minutes. If using two pans, switch pan positions in oven about halfway through baking.

Transfer cookies to racks to cool. Serve, or store airtight up to 1 week, or freeze to store longer.