-
1
Blend the wet: In a stand mixer with the paddle attachment or in a large bowl using a hand mixer on medium, blend the sugar and butter until lighter in color and fluffy.
-
2
Add the molasses and ginger and blend until smooth.
-
3
Then add in the egg and blend until incorporated.
-
4
Add the dry: In a large bowl, whisk together the flour, baking powder and pumpkin pie spice.
-
5
Reduce the mixer speed and add the flour mixture in 3 parts, slowly blending and scraping the sides of the bowl to include all the dough.
-
6
Refrigerate for 30 minutes.
-
7
Roll, bake and top: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
-
8
Pour enough sugar into a small bowl to dust the cookies (about 1/3 cup).
-
9
Using a small melon baller or ice scream scoop, make 24 balls of cookie dough and roll each in the sugar to coat on all sides.
-
10
Place the balls on the prepared baking sheets 1 inch apart and gently press each down.
-
11
Bake until the bottoms and edges are browned slightly, about 12 minutes; remove from the oven and immediately push a ginger candy in the center of each cookie so that it cools with it locked in place.
-
12
Slide the cookies off the sheet by pulling the parchment paper off the sheet and onto a cooling rack.
-
13
Cool before serving.
-
14
Store in an airtight container for up to 6 days.
