Molasses - Ginger Crisps
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 ⓘ
Instructions
- Preheat oven to 350°F Sift together flour, ground ginger, baking soda and salt. Set aside.
- 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.
- 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.
Nutrition & Diet Analysis (per serving)
558
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).