about 3 dozen cookies
1 1/2 hours
Nancy Caverly gave her grandmother’s recipe for ginger molasses cookies a little makeover—reducing the butter and adding crystallized ginger for a spicy jolt.
1/4 cup unsalted butter, softened
1 cup plus 1/3 cup sugar, divided
1 large egg, beaten
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger
1/3 cup crystallized ginger, finely chopped
Beat butter and 1 cup sugar in a large bowl with an electric mixer until creamy. Add egg and molasses. Mix well.
Whisk flour, baking soda, cinnamon, salt, cloves and ginger in another large bowl until well blended. Stir in crystallized ginger.
Blend the flour mixture into the butter mixture a cup at a time, mixing well, until it is all incorporated. Chill the dough in the refrigerator until firm, 30 minutes to 1 hour.
Preheat oven to 375°F. Lightly coat 2 baking sheets with cooking spray.
Place the remaining 1/3 cup sugar in a shallow dish. Roll the dough into 1-inch balls and then roll in the sugar. Place 1 1/2 inches apart on the prepared baking sheet.
Bake the cookies, in batches, until they crackle on top, 8 to 10 minutes. Transfer to a wire rack to cool.
Tips & Notes
Make Ahead Tip: Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Recipe by EatingWell.com
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