Instructions

• In a bowl, whisk together the flour, baking soda and baking powder. Set aside.
• In the bowl of a stand mixer with the paddle attachment, beat the butter, brown sugar and granulated sugar until light and fluffy, stopping once to scrape down the sides of the bowl.
• Beat in the miso and peanut butter. Scrape down the sides then beat in the egg and extract.
• Add 1/3 of the flour mixture and run the mixer until the flour is combined. Add remaining flour in two more batches until the flour is incorporated.
• Place the Ginger Sugar in a bowl. Scoop out 2 Tbl of dough and roll into a ball. Dredge in the Ginger Sugar and place on a parchment-lined sheet pan. Space the cookies three inches apart. Note: if the dough is too soft during this step, refrigerate it for 15 minutes to firm it up.
• Refrigerate the dough on the sheet pans for at least 30 minutes – the longer the better (even overnight). The longer the dough chills, the more mellow the flavor.
• When ready to bake, heat the oven to 350°F. Bake for 15 mins or until the edges look dry and crisp. Remove from the oven and hit the sheet pan against the counter. Return to the oven for 4 mins. The edges should be golden and the centers puffed. Remove from the oven and hit against the counter to flatten the cookies. Then set the sheet pan aside to cool.
• Allow the cookies to cool on the sheet pan for five minutes then transfer to a rack to cool completely. They should be crispy on the outside and chewy on the inside. Store them in an airtight container for up to five days.