METHOD

1. Preheat oven to 160°C (325°F). Line 2 large baking trays with non-stick baking paper. Place the butter and brown and white sugars in the bowl of an electric mixer and beat on medium speed for 6–8 minutes or until sandy in texture. Add the egg, egg yolk and vanilla, increase the speed to high and beat for 2 minutes or until pale and creamy. Place the baking powder, bicarbonate of soda and water in a small bowl and mix to combine. Add the baking powder mixture, the flour, ground ginger, grated ginger, molasses and salt to the butter mixture and beat on low speed to just combine. Add the crystallised ginger and fold to combine. Refrigerate the cookie dough for 30–45 minutes or until slightly firm. 
   
2. Place the coffee sugar in a small bowl. Shape ¼ cup (60ml) portions of the dough into balls and toss in the sugar to coat++. Working in batches, place the rounds on the trays, allowing room to spread. Bake for 20 minutes or until golden and firm to the touch. Allow to cool on trays for 10 minutes before transferring onto wire racks to cool completely. Repeat with the remaining dough to make a total of 15 cookies. Makes 15
   

+ Coffee sugar has large granules, making it a lovely crunchy topping for sweet treats. Find it in most supermarkets.

++ This recipe makes 15 large cookies. To make regular-sized cookies, simply shape 2-tablespoon portions of the dough into balls, toss in the sugar and place onto the trays, allowing room to spread. Bake for 14–16 minutes. 

Tip: You can store these cookies in an airtight container for up to 4 days.