Ingredients
2.25 Cups AP Flour
2.75 Tsp Ground Ginger
1 Tsp Baking Soda
0.25 Tsp Salt
12 Tbl Unsalted butter, at room temperature
1.3 Cups Sugar
1 Each Egg, at room temperature
0.25 Cups Molasses
3 Tbl Crystallized ginger, finely chopped
Preparation
Position racks in upper and lower third of the oven Preheat the oven to 350F Line 2 large cookie sheets with parchment or nonstick baking liners In a medium bowl, whisk the flour and ground ginger, baking soda and salt In a bowl beat the butter and 1 cup of sugar in an KitchenAid
Add the egg, molasses and crystallized ginger
Beat well
Add the dry ingredients and mix on low speed until well blended
Pour remaining 1/3 cup of sugar into a shallow bowl
Using a 1 Tbl scoop, shape the dough into 1" balls
Roll each ball in the sugar to coat
Set the balls 1 1/2" to 2" apart on the prepared cookie sheets
Bake, rotating the sheets halfway through until the cookies are puffed
If you touch a cookie it should feel dry on the surface but soft inside
The surface cracks look a bit wet
Let the cookies sit on the sheet for 5 minutes
Transfer to a rack to cool completely
Store in an airtight container.
