SPARKLING DOUBLE GINGER MOLASSES COOKIES
Serves: 12
SPARKLING DOUBLE GINGER MOLASSES COOKIES
Ready in: 50 MinTotal time: 50 Min
Ingredients
- 2 1/4 cups (10 ounces) all purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon table salt
- 12 tablespoons (6 ounces) unsalted butter, softened
- 1 1/3 cups (9 3/8 ounces) granulated sugar
- 1 large egg, at room temperature
- 1/4 cup light molasses (I use Grandma’s unsulphured)
- 3 tablespoons chopped crystallized ginger
Instructions
- Position an oven rack in the center of the oven, and heat the oven to 350°F. Line two (or more if you have them) cookie sheets with parchment or nonstick baking liners. Put 1/3 cup (2 3/8 ounces) sugar in a small bowl and set aside.
- Put the flour, ginger, baking soda, cinnamon, cloves and salt in a medium bowl and whisk until well blended.
- Put the butter and 1 cup (7 ounces) of the sugar in a large bowl and beat with an electric mixer fitted with the paddle attachment until well blended, about 2 minutes. Add the egg and molasses and beat on medium speed until well blended. Add the dry ingredients and the crystallized ginger and mix on low speed until just blended.
- Using a mini scoop, shape the dough into 1-inch balls. Roll each ball in the remaining sugar and set 2-inches apart on parchment lined baking sheets.
- Bake, one sheet at a time, until the cookies are puffed and lightly browned around the edges, 12 to 14 minutes. Move the sheet to a cooling rack and let the cookies sit for 5 minutes before transferring them to another rack to cool completely.