*I found this recipe on a blog called 'The Toby Show' (the pic is also hers). I HATE the smell of molasses, but ohhhh these are yummy!
Ingredients:
3/4 cup unsalted butter, melted & cooled
3/4 cup packed dark brown sugar
1 egg
3/4 cup molasses
3 cups all-purpose flour
2 tsp ground ginger
2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
1 tsp baking soda
1/2 tsp salt
-----------------------------
1/4 cup granulated sugar
3 tbsp coarsely chopped crystallized ginger
Directions:
In a medium bowl, wisk together the melted butter and brown sugar. Wisk in the egg and molasses. Blend it all well. It will be very dark and creamy.
In a big mixing bowl, wisk together all the dry ingredients--except for the sugar & crystallized ginger.
Stir the dry ingredients into the wet ingredients until you have a nice thick ginger bread dough. Cover and refrigerate the dough for 1 hour.
Meanwhile, place sugar and crystallized ginger in a food processor or mini-prep and grind. Pour mixture into a small bowl.
Preheat oven to 375F and line cookie sheets with parchment.
Bake for 12 minutes or until starting to get golden brown around the edges. Immediately slide parchment onto cooling racks.
This recipe made 27 cookies. I baked 18 of them in 2 batches and put the other 9 balls in the freezer. I omitted rolling the 9 I froze in the ginger sugar. But there's enough ginger sugar left over that I put it in a small glass jar for next time. All I have to do is thaw them, roll them in the ginger sugar and I'm ready to go.
*I make the cookies bigger (like all my cookies) and bake them for less time, just checking until I think they're perfect.
3/4 cup packed dark brown sugar
1 egg
3/4 cup molasses
3 cups all-purpose flour
2 tsp ground ginger
2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
1 tsp baking soda
1/2 tsp salt
-----------------------------
1/4 cup granulated sugar
3 tbsp coarsely chopped crystallized ginger
Directions:
In a medium bowl, wisk together the melted butter and brown sugar. Wisk in the egg and molasses. Blend it all well. It will be very dark and creamy.
In a big mixing bowl, wisk together all the dry ingredients--except for the sugar & crystallized ginger.
Stir the dry ingredients into the wet ingredients until you have a nice thick ginger bread dough. Cover and refrigerate the dough for 1 hour.
Meanwhile, place sugar and crystallized ginger in a food processor or mini-prep and grind. Pour mixture into a small bowl.
Preheat oven to 375F and line cookie sheets with parchment.
Take half the dough out of the fridge, leave the other half in there while you work. roll the dough into 1 1/2 inch balls. Lightly roll each ball in the sugar mixture and put on cookie sheet, 3 inches apart.
This recipe made 27 cookies. I baked 18 of them in 2 batches and put the other 9 balls in the freezer. I omitted rolling the 9 I froze in the ginger sugar. But there's enough ginger sugar left over that I put it in a small glass jar for next time. All I have to do is thaw them, roll them in the ginger sugar and I'm ready to go.
*I make the cookies bigger (like all my cookies) and bake them for less time, just checking until I think they're perfect.
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