Crisp Ginger Cookies

READY IN: 40mins
Recipe by MarieRynr

These cookies are delicious and an ideal accompaniment to baked apples. Prep time does not reflect the time needed to chill the dough.

Top Review by Tina 2 seaside

Made these last year for my son in Colorado. What a surprise when I tasted them, since I don't care for ginger cookies but love these. So easy to do and they make a good size batch. Thank you, thank you, thank you!

Ingredients Nutrition

Directions

  1. In a large bowl, combine the butter and sugar.
  2. Using an electric mixer set on medium speed, beat until the mixture is fluffy and light.
  3. Add the egg and continue to beat on medium speed until fully incorporated, then beat in the molasses.
  4. To another, smaller bowl, sift together the flour, soda, salt and ground ginger.
  5. With the mixer set on low speed, beat the flour mixture into the butter mixture, one third at a time, beating well after each addition.
  6. Stir in the candied ginger and pecans.
  7. Turn the dough out onto a lightly floured work surface.
  8. Knead briefly, then divide into 2 equal portions.
  9. Using your palms, roll each portion into a log, 1 1/4 to 1 1/2 inches in diameter.
  10. Wrap each log separately in plastic wrap and chill about two hours.
  11. Preheat oven to 325*F (165*C) LIne two baking sheets with standard parchment paper.
  12. On a lightly floured surface, slice the dough logs crosswise 1/8th inch thick.
  13. Place the dough rounds 1 inch apart on the prepared baking sheets.
  14. Bake until golden, 8 to 10 minutes.
  15. Set on a wire rack to cool completely.

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