Molasses-Ginger Crisps

by | Jan 7, 2015 | 0 comments

Yields1 Serving
Prep Time25 minsCook Time15 minsTotal Time40 mins

Ingredients

 2 cups plus 2 tablespoons all-purpose flour
 1 1/2 teaspoons ground ginger
 1 teaspoon baking soda
 3/4 teaspoon salt
 2 sticks (16 tablespoons) unsalted butter, room temperature
 1 1/2 cups granulated sugar
 1 large egg, plus 1 large egg yolk
 1 teaspoon finely grated fresh ginger
 2 tablespoons finely chopped crystallized ginger
 1/3 cup unsulfured molasses
 (1 cup coarse sanding sugar - optional)

Directions

STEP 1
1

Preheat oven to 350 degrees.

2

Whisk flour, ground ginger, baking soda, and salt.

STEP 2
3

Beat butter and granulated sugar with an electric mixer on medium-high speed until pale and fluffy.

4

Beat in egg and egg yolk, then the grated and crystallized gingers.

5

Reduce speed to low.

6

Add flour mixture in 3 additions, alternating with the molasses.

7

Beat until well combined.

STEP 3
8

Shape teaspoons of dough into balls, and roll in sanding sugar.

9

Space 2 inches apart on parchment-lined baking sheets.

STEP 4
10

Bake until cookies are flattened and edges are dark golden brown, 12 to 14 minutes.

11

Let cool on sheets 5 minutes.

12

Transfer cookies to wire racks to cool completely.

Ingredients

 2 cups plus 2 tablespoons all-purpose flour
 1 1/2 teaspoons ground ginger
 1 teaspoon baking soda
 3/4 teaspoon salt
 2 sticks (16 tablespoons) unsalted butter, room temperature
 1 1/2 cups granulated sugar
 1 large egg, plus 1 large egg yolk
 1 teaspoon finely grated fresh ginger
 2 tablespoons finely chopped crystallized ginger
 1/3 cup unsulfured molasses
 (1 cup coarse sanding sugar - optional)

Directions

STEP 1
1

Preheat oven to 350 degrees.

2

Whisk flour, ground ginger, baking soda, and salt.

STEP 2
3

Beat butter and granulated sugar with an electric mixer on medium-high speed until pale and fluffy.

4

Beat in egg and egg yolk, then the grated and crystallized gingers.

5

Reduce speed to low.

6

Add flour mixture in 3 additions, alternating with the molasses.

7

Beat until well combined.

STEP 3
8

Shape teaspoons of dough into balls, and roll in sanding sugar.

9

Space 2 inches apart on parchment-lined baking sheets.

STEP 4
10

Bake until cookies are flattened and edges are dark golden brown, 12 to 14 minutes.

11

Let cool on sheets 5 minutes.

12

Transfer cookies to wire racks to cool completely.

Molasses-Ginger Crisps
IngredientsDirections