Molasses and Crystalized Ginger Cookies
Molasses and Crystalized Ginger Cookies
Ingredients
- 2 cups (500 ml) unbleached all-purpose flour
- 1 teaspoon (5 ml) baking soda
- 1/4 teaspoon (1 ml) salt
- 1/2 cup (125 ml) unsalted butter, softened
- 1/4 cup (60 ml) brown sugar
- 3/4 cup (180 ml) molasses
- 1 egg
- 2 tablespoons (30 ml) crystalized ginger, finely diced
Instructions
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line two baking sheets with parchment paper.
- In a bowl, combine the flour, baking soda, and salt.
- In another bowl, cream the butter and brown sugar with a whisk. Add the molasses, egg, and ginger and stir to combine. Stir in the flour with a wooden spoon.
- With a 45 ml (3 tablespoons) ice cream scoop, form approximately eight balls of dough on each baking sheet, spacing them evenly.
- Bake, one sheet at a time, for about 12 minutes. Let cool on a wire rack.
Molasses and Crystalized Ginger Cookies