Candied Ginger & Citrus Kitchen Sink Cookies

Let's Cook

1. Step 1.

   Line 3 baking sheets with parchment paper. In a medium bowl, whisk together 1 cup plus 2 tablespoons all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon kosher salt, a pinch of ground ginger, and a pinch of ground cloves; set aside.

2. Step 2.

   Using an electric mixer, beat ½ cup (1 stick) unsalted butter (at room temperature), ⅔ cup packed brown sugar, and ¼ cup granulated sugar in a large bowl on medium speed until light and fluffy, about 3 minutes. Beat in 1 large egg, then 1 teaspoon dark rum or pure vanilla extract, and mix for 2 minutes. Reduce speed to low and gradually add the flour mixture until nearly combined. Add ¾ cup chopped pecans, 2 tablespoons chopped candied ginger, and 4 tablespoons each chopped candied orange peel and chopped pistachios; mix just until incorporated.

3. Step 3.

   Scoop rounded teaspoonfuls of dough onto the prepared baking sheets, spacing them 1½ inches apart. Press the remaining 2 tablespoons chopped candied orange peel and 2 tablespoons chopped pistachios into the top of each cookie. Freeze until firm, about 15 minutes.

4. Step 4.

   While the cookies are freezing, heat the oven to 375°F. Bake the frozen cookies, rotating the positions of the baking sheets after 8 minutes, until the edges begin to turn golden brown, 11 to 12 minutes total. Let the cookies cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.