Ginger Molasses Cookies

Nutrition

Ingredients

Directions

1. 1

   Preheat oven to 375 degrees with the rack in the center

2. 2

   Line 2 baking sheets with parchment paper

3. 3

   Set aside until needed.

4. 4

   Sift flour , baking soda , salt , cinnamon and ginger into a medium bowl

5. 5

   Cream the butter and brown sugar in a large mixing bowl with mixer on high speed until light and fluffy , about 1 minute

6. 6

   With mixer on medium speed , beat in the egg and molasses , then increase the speed to high and beat about 1 minute longer , until the mixture no longer looks curdled

7. 7

   Scrape the sides with a rubber spatula several times while mixing

8. 8

   Mix in the flour mixture on low speed

9. 9

   The batter will be rather stiff

10. 10

    Place some granulated sugar on a small plate or saucer

11. 11

    Use a 1 / 4-cup ice cream scoop or a measuring cup to form 1 / 4-cup portions of dough

12. 12

    Transfer the dough to your hands and roll each portion into a rough ball , then roll each ball into the sugar

13. 13

    Place six sugared balls on each baking sheet , spacing them evenly , because they will spread during baking

14. 14

    Dampen your fingers with water and press down lightly on each cookie to flatten it a little and dampen the top

15. 15

    Refrigerate one filled baking sheet while the other bakes

16. 16

    Bake for 12 minutes , or until the cookies have spread and are firm to the touch

17. 17

    Rotate the sheet 180 degrees halfway through the baking time

18. 18

    Remove from the oven and let the cookies cool on the baking sheet

19. 19

    Bake cookies

20. 20

    Just roll into a log 2 1 / 2 inches thick

21. 21

    Wrap in plastic wrap and then in foil

22. 22

    Can be stored in the freezer up to 6 months