Molasses - Ginger Crisps

Submitted by Chef mariajane

"An excellent ginger cookie and a very simple recipe to make, so good with tea or coffee!!"

 

• Ready In: 12mins
• Ingredients: 12
• Yields: 6 dozen cookies

ingredients

• 2 cups all-purpose flour
• 2 tablespoons all-purpose flour
• 1 1⁄2 teaspoons ground ginger
• 1 teaspoon baking soda
• 3⁄4 teaspoon salt
• 16 tablespoons unsalted butter, room temperature
• 1 1⁄2 cups sugar
• 1 large egg plus 1 large egg yolk
• 1 teaspoon finely grated fresh ginger
• 2 tablespoons finely chopped crystallized ginger
• 1⁄2 cup molasses
• 1 cup sanding sugar

directions

1. Preheat oven to 350°F Sift together flour, ground ginger, baking soda and salt. Set aside.
2. Beat butter and sugar toether with an electric mixer on medium-high speed until pale and fluffy. Beat in egg and egg yolk, then the grated ginger and crystallized ginger. Reduce speed to low. Add flour mixture in 3 additions, alternating with molasses. beat until well-done. Shape teaspoons of dough into balls, and roll in sanding sugar. Space 2-inches apart on parchment-lined baking sheets.
3. Bake until cookies are flattened and edges are dark golden brown 12-14 minutes. Let cool on sheets 5 minutes, then transfer to wire racks to cool completely. Cookies can be stored in airtight containers for up to 2 days or frozen for up to 1 month.