Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Molasses-Ginger Crisps 3.7 (42) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 2, 2022 Print Share Share Tweet Pin Email Yield: 8 dozen Boasting three kinds of ginger (ground, crystallized, and fresh), these crispy cookies are packed with flavor. They pair perfectly with our Espresso Ice Cream. Martha made this recipe on Martha Bakes episode 1105. Ingredients 2 cups plus 2 tablespoons unbleached all-purpose flour 1 ½ teaspoons ground ginger 1 teaspoon baking soda ¾ teaspoon kosher salt 2 sticks (1 cup) unsalted butter, room temperature 1 ½ cups granulated sugar 1 large egg, plus 1 large egg yolk 2 tablespoons finely chopped crystallized ginger 1 teaspoon finely grated fresh ginger ⅓ cup unsulfured molasses 1 cup coarse sanding sugar Directions Preheat oven to 350 degrees. In a medium bowl, whisk together flour, ground ginger, baking soda, and salt. In the bowl of a mixer fitted with the paddle attachment, beat butter and granulated sugar on medium-high speed until pale and fluffy. Beat in egg and egg yolk, crystallized ginger, and grated ginger. Reduce speed to low. Beat in flour mixture in three additions, alternating with molasses, beginning and ending with flour mixture and beating until combined after each addition. Cover; refrigerate until firm, at least 1 hour. Using a 1-teaspoon ice cream scoop, scoop dough into rounded teaspoons onto parchment-lined baking sheets. Refrigerate until firm, about 30 minutes. Roll dough into balls; coat with sanding sugar. Place 12 balls onto each parchment-lined sheet, spacing 2 inches apart. Bake, rotating sheets halfway through, until cookies are flat and edges are dark golden brown, 12 to 14 minutes. Let cool 5 minutes on sheets, then transfer to wire racks and let cool completely. Cookies can be stored in airtight containers at room temperature up to 2 days or frozen up to 1 month. Mike Krautter Print