I used to only make ginger-flavoured cookies around the holidays until I tried this recipe. Made with both ground and crystallized ginger this cookie boasts a ton of great flavour. These cookies are great to have with afternoon tea and make a nice addition to a cookie tray when serving an assortment of traditional favourites such as chocolate chip and peanut (or soy nut) butter cookies.
2¼cupsunbleached all-purpose flourFor a slightly firmer cookie use 2½ cups of all-purpose flour
2½tspground ginger
1tspbaking soda
¼tsptable salt
¾cupunsalted butterat room temperature
1¼cupsgranulated sugar-divided1 cup for the cookie dough, ¼ cup for rolling dough balls in before putting on cookie sheet
1largeegg
¼cupmolassesunsulphured if you can find it
3½tbspcrystallized gingerfinely chopped
Instructions
Preheat your oven to 350°F.
In a medium bowl, whisk the flour, ground ginger, baking soda and salt. Set aside.
In a large bowl, beat the butter and one cup of the sugar on medium speed until blended.
To the butter sugar mixture, add the egg, molasses, crystallized ginger and beat well.
Add the dry ingredients and mix on low speed until blended.
Put the rest of the sugar in a bowl. You will use this bowl to roll the cookie dough balls in.
Form the dough into 1" dough balls and roll in the reserved ¼ cup of sugar to coat the outside of the dough ball. Set the dough balls onto the parchment lined cookie sheets 1½-2" apart. The cookies will spread.
Bake in the 350°F oven for 12-14 minutes.
Keep the cookies on the cookie sheet for 5 minutes and then move to a cooling rack to cool completely.