Ginger Molasses Cookies

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• Servings: 12
• 2 1/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 3/4 cup unsalted butter, softened
• 1 cup packed dark brown sugar
• 1 extra large egg
• 1/4 cup regular unsulphured molasses
• granulated sugar

Recipe

• 1 preheat oven to 375 degrees with the rack in the center.
• 2 line 2 baking sheets with parchment paper.
• 3 set aside.
• 4 sift flour, baking soda, salt, cinnamon and ginger into a medium bowl.
• 5 set aside.
• 6 cream the butter and brown sugar in a large mixing bowl with mixer on high speed until light and fluffy, about 1 minute.
• 7 with mixer on medium speed, beat in the egg and molasses, then increase the speed to high and beat about 1 minute longer, until the mixture no longer looks curdled.
• 8 scrape the sides with a rubber spatula several times while mixing.
• 9 mix in the flour mixture on low speed.
• 10 the batter will be rather stiff.
• 11 place some granulated sugar on a small plate or saucer.
• 12 use a 1/4-cup ice cream scoop or a measuring cup to form 1/4-cup portions of dough.
• 13 (spray the cup or scoop with non-stick vegetable spray to make it easier to release the dough.) transfer the dough to your hands and roll each portion into a rough ball, then roll each ball into the sugar.
• 14 place six sugared balls on each baking sheet, spacing them evenly, because they will spread during baking.
• 15 dampen your fingers with water and press down lightly on each cookie to flatten it a little and dampen the top.
• 16 refrigerate one filled baking sheet while the other bakes.
• 17 bake for 12 minutes, or until the cookies have spread and are firm to the touch.
• 18 rotate the sheet 180 degrees halfway through the baking time.
• 19 remove from the oven and let the cookies cool on the baking sheet.
• 20 note: this dough can be frozen for slice-and-.
• 21 bake cookies.
• 22 just roll into a log 2 1/2 inches thick.
• 23 wrap in plastic wrap and then in foil.
• 24 can be stored in the freezer up to 6 months.