by Sarah Steimer
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon cloves
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 cup sugar
- 1/4 cup molasses
- 1 egg
- 2/3 cup plus 1/4 cup crystallized ginger chips, roughly chopped
- 1/4 cup coarse sugar
Combine the flour, cloves, ginger, cinnamon, baking soda and salt in a medium-sized bowl. Set aside.
In a large bowl, cream toghttps://dkscooks.wordpress.com/wp-admin/post-new.phpether the butter and sugar until fluffy. Beat in the egg and molasses.
Add dry ingredients to the wet and combine well. Mix in the 2/3 cup ginger chips. Chill for about 1 hour.
Preheat the oven to 375 degrees.
Combine the raw sugar and 1/4 cup crystallized ginger chips in a small bowl. Form the dough into 1-inch balls. Roll the balls in the sugar-ginger mixture. Place on a parchment-lined cookie sheet, leaving about 2 inches in between.
Bake for 8-10 minutes or until golden brown. The cookies will still be a bit soft at this point, but they continue to bake and harden after removed from the oven. Transfer the cookies to a wire rack after letting them cool on the cookie sheet for about 1 minute.
Makes about 36 cookies.
Recipe adapted from: The Ginger People