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Categories:
unsalted butter flour baking soda ground ginger salt granulated sugar molasses egg ginger crystallized ginger coarse sugar
Viewed: 33 - Published at: 6 years agoIngredients
- 1 stick unsalted butter, at room temperature, plus more for the baking sheets
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup molasses
- 1 large egg
- 1 teaspoon finely grated fresh ginger
- 1/4 cup finely chopped crystallized ginger
- 1/2 cup coarse sugar
Method
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Lightly butter 2 baking sheets.
- Whisk the flour, baking soda, ground ginger and salt in a medium bowl.
- Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes.
- Beat in the molasses, egg and fresh ginger.
- (The mixture may look curdled.)
- Reduce the mixer speed to low; add the flour mixture and beat until incorporated.
- Stir in the crystallized ginger with a rubber spatula.
- The dough should be soft but not sticky; if it's sticky, refrigerate 15 minutes.
- Form tablespoonfuls of dough into balls and roll in the coarse sugar.
- Arrange about 2 inches apart on the prepared baking sheets.
- Bake, switching the position of the pans halfway through, until the edges are set but the centers are still soft, 12 to 14 minutes.
- Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
- Photograph by Johnny Miller
