3 Tbsp ground ginger
1 tsp ground cinnamon
1 tsp baking soda
¼ tsp salt
¼ tsp unsalted butter, at room temperature
¾ cup granulated sugar
1 ¾ cup 3/4 cup granulated sugar, plus 1 cup
½ cup dark brown sugar, firmly packed
1 large egg, at room temperature
1 tsp apple cider
Preheat the oven to 350ºF.
Line two baking sheets with nonstick silicone baking mats or parchment paper. (Alternatively, use nonstick baking sheets or lightly butter conventional baking sheets.) Set aside.
Combine the flour, ginger, cinnamon, baking soda, cloves, and salt in a mixing bowl. Set aside.
Place the butter in the bowl of a standing electric mixer fitted with the paddle. Begin beating on low speed to soften. Increase the speed to medium and beat for about 3 minutes, or until light and creamy.
Add the ¾ cup granulated sugar and the brown sugar and beat for and additional 2 minutes.
Reduce the speed to low and add the egg. Beat to incorporate, scraping down the sides of the bowl with a rubber spatula. Beat in the vanilla and cider and when blended, slowly beat in the reserved dry mixture. When dough is just blended, remove the bowl from the mixer and scrape the paddle clean.
Place the remaining granulated sugar in a small shallow bowl. Using your hands, roll the dough into balls about 1 inch in diameter. Roll each ball in the sugar to coat completely and place them, about 2 inches apart, on the prepared baking sheets.
When all of the cookies have been formed, place in the oven and bake for about 12 minutes, or until lightly colored.
Remove from the oven and, using a metal spatula, transfer the cookies to wire racks to cool.
Store, airtight, at room temperature for up to a week.
Recipe from Milk and Cookies by Tina Casaceli/Chronicle Books, 2011.