Ginger Molasses Cookies

This cookie is for the true spice lover. I just love the smell of the house when they are baking and was so fortunate to be one of my friend Lisa's taste-tester's for this recipe (and of course promptly asked for the recipe). I can't remember how many this makes so yield time is estimated. I generally make my cookies using a smaller cookie scoop so we can enjoy them longer. Oh, and if you don't have a lot of time to make these, you can omit the chilling time and they will still turn out--I'm honestly not sure if I ever chill the dough when I'm making these...rebel, I know. ;-)

• Ready In: 1 hr 51 mins
• Serves: 12-18
• Yields: 24-36 cookies

Ingredients

• 1⁄4 cup granulated sugar
• 2  tablespoons candied ginger, coarsely chopped
• 3⁄4 cup unsalted butter, melted and cooled
• 3⁄4 cup dark brown sugar
• 1  large egg
• 3⁄4 cup unsulphured molasses, mild flavor
• 2 2⁄3 cups all-purpose flour
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 2  teaspoons ground ginger
• 2  teaspoons ground cinnamon
• 1  teaspoon ground nutmeg
• 1  teaspoon ground cloves

Directions

1. Preheat the oven to 375 degrees. Line 2-3 cookie sheets with parchment paper or silicone mats.Combine the sugar and candied ginger in a food processor and grind until fine.
2. Pour into a small bowl and set aside.
3. In a medium mixing bowl, wisk together the melted butter and brown sugar. Add the egg and molasses and mix well.
4. Combine the flour, baking soda, salt, and spices and sift into the butter mixture, stirring with a wooden spoon or rubber spatula to blend.
5. Cover with plastic wrap and chill for at least an hour.
6. Using a #20 cookie scoop or a 1/4 cup measure, scoop balls of dough, and gently flatten to form 2-1/2 to 3 inch discs.
7. Roll each disc in the ginger sugar, and place on the lined cookie sheet, leaving about 3 inches between each cookie.
8. Bake 12-15 minutes, until just golden brown around the edges, but still slightly soft. Do not overbake.
9. Remove from the oven and immediately slide the paper or mat onto a metal rack to cool.
10. I use a small cookie scoop for these to make smaller (and more!) cookies. Start out baking them for 8 minutes and then adjust the time accordingly.