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servings:

There are countless variations of these iconic spice cookies in Australia, where they're known as ginger nuts. Martha's version calls for a trifecta of ginger -- dried, fresh, and crystallized.

• 2 1/2 cups unbleached all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon freshly ground pepper
• 1 teaspoon freshly grated nutmeg
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup packed light-brown sugar
• 1/2 cup granulated sugar
• 1 tablespoon grated peeled ginger
• 2 large eggs, room temperature
• 1/4 cup golden syrup, such as Lyle's
• 1/4 cup chopped crystallized ginger
• 1/4 cup fine sanding sugar

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