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1
Bring brown sugar, molasses, ginger, and water to a simmer in a saucepan, whisking until sugar has dissolved.
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2
Simmer until slightly thickened, 1 to 2 minutes.
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3
Pour syrup into a bowl; let cool.
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4
Whisk granulated sugar, salt, and spices in a bowl.
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5
Lightly sprinkle some sugar mixture over a clean work surface; place puff pastry on top.
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6
Cut into two 10 by 7-inch pieces.
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7
Sprinkle generously with some sugar mixture; press into pastry with a rolling pin.
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8
Brush generously with syrup.
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9
Working with one piece of dough at a time, roll from both long sides, meeting in the center; brush with syrup to seal.
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10
Sprinkle generously with sugar mixture.
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11
Wrap in plastic; freeze until firm, at least 3 hours or up to overnight.
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12
Cut each piece of frozen dough crosswise into 1/2-inch-thick slices.
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13
Dip slices in sugar mixture.
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14
Space 2 inches apart on a parchment paperlined baking sheet.
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15
Flatten with your palm.
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16
Freeze 30 minutes.
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17
Preheat oven to 425F.
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18
Bake 10 minutes.
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19
Flip, and brush with syrup.
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20
Reduce oven temperature to 400F.
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21
Bake until darkened, 10 minutes more.
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22
Let cool completely on wire racks.
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23
Cookies can be stored in an airtight container at room temperature up to 3 days.
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24
1.
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25
After rolling out the puff pastry to a rectangle and topping with sugar filling, roll up one side of pastry along the edges lengthwise, halfway to center; repeat with the other side.
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26
2.
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27
Use a sharp knife to cut the dough into 1/2-inch-thick slices.
