Molasses-Ginger Crisps

Molasses-ginger crisps are delicious -- and freeze exceedingly well.

  • Yield: Makes about 6 dozen
Molasses-Ginger Crisps

Source: The Martha Stewart Show

Ingredients

  • 2 cups plus 2 tablespoons all-purpose flour
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 sticks (16 tablespoons) unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 1 large egg, plus 1 large egg yolk
  • 1 teaspoon finely grated fresh ginger
  • 2 tablespoons finely chopped crystallized ginger
  • 1/3 cup unsulfured molasses
  • 1 cup coarse sanding sugar

Directions

  1. Preheat oven to 350 degrees. Whisk flour, ground ginger, baking soda, and salt.

  2. Beat butter and granulated sugar with an electric mixer on medium-high speed until pale and fluffy. Beat in egg and egg yolk, then the grated and crystallized gingers. Reduce speed to low. Add flour mixture in 3 additions, alternating with the molasses. Beat until well combined.

  3. Shape teaspoons of dough into balls, and roll in sanding sugar. Space 2 inches apart on parchment-lined baking sheets.

  4. Bake until cookies are flattened and edges are dark golden brown, 12 to 14 minutes. Let cool on sheets 5 minutes, then transfer cookies to wire racks to cool completely. Cookies can be stored in airtight containers for up to 2 days or frozen for up to 1 month.

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