Ginger Cookies

Posted in Cookies, Desserts, North American

Our son-in-law was looking for a sweet treat and I had just purchased some Crosby’s Molasses complete with a couple of recipes so he decided to give this one a go. We only made one change which was to add some candied ginger to the cookie. It was a great idea!

Ingredients

2 1/2 cups flour
2 1/4 teas baking soda
1/4 teas salt
1 tbls ground ginger
1/2 teas allspice
3 tbls candied ginger, diced
3/4 cup butter, room temperature
1/2 cup packed light brown sugar
1/2 cup white sugar
6 tbls molasses
1 large egg
1/3 cup coarse sugar

Directions

In a medium bowl whisk flour, baking soda, salt, spices and candied ginger.
In the bowl of a stand mixer cream butter, brown sugar, white sugar until light and fluffy. Beat in molasses and egg.
On lowest speed add flour mixture to butter/sugar mixture increasing speed when flour becomes incorporated.
Place cookie dough on a sheet of plastic wrap and flatten into a disk. Place in the freezer for 20 minutes.
Preheat oven to 350 F.
Remove from freezer and divide into 18 balls. Place the coarse sugar in a bowl and roll the cookie balls to coat.
Place balls on a lightly greased cookie sheet about 4″ apart. Flatten the balls into 3″ rounds. Bake 12-15 minutes. Cool on wire rack.