Spice Cookies with Crystallized Ginger
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Recipe Information
Total Time: 35 minutes; 20 minutes active
Servings: 24 (two cookies)
Ginger usually blends in with all the other spices in a cookie, but in this one, chunks of crystallized ginger give it a leading role. These are soft and have a hint of molasses, and they’re small enough that you can have two!
Ingredients
- 3/4 cup unsalted butter
- 1 cup granulated sugar
- 1 large egg
- 1/4 cup unsulfured molasses
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 cup minced crystallized ginger
- 1/2 cup turbinado sugar, for rolling
Preparation
- Preheat the oven to 350 degrees F. Line two sheet pans with parchment paper.
- In a stand mixer or a large bowl with an electric mixer, beat the butter until creamy, scraping down once. Beat in the sugar until fluffy. Add the egg and beat to mix, then beat in the molasses.
- In a medium bowl, combine the flour, baking soda, salt and cinnamon. With the mixer on low, mix in the flour mixture. Stir in the crystallized ginger. Put the turbinado sugar in a medium bowl.
- Make 1-tablespoon-sized portions of the dough and roll in turbinado sugar before placing on sheet pans, 2 inches apart.
- Bake for 6 minutes, then rotate the pans and bake for 6 minutes longer. When a pale golden rim is visible on the cookies, remove from the oven and cool on racks.
Serving Suggestion
Serve with hot coffee or tea or a cold glass of milk.
Nutritional Information
70 calories, 3 g. fat, 10 mg. cholesterol, 80 mg. sodium, 11 g. carbohydrate, 0 g. fiber, 0 g. protein