- 2 1/4 c
- 2 3/4 tsp
- ground ginger
- 1 tsp
- baking soda
- 1/4 tsp
- 3/4 c
- unsalted butter at room temperature
- 1 1/3 c
- granulated sugar
- 1/4 c
- egg, room temp
- 3 Tbsp
- finely chopped chrystalized ginger
In a medium bowl, whisk the flour, ginger, baking soda, and salt.
In a large bowl, beat the butter and one cup of sugar in a mixer on medium speed until well blended.
Add egg, molasses, and crystallized ginger; beat well.
Add the dry ingredients to the mixture and mix on low until blended.
Add 1/3 cup sugar (you may need more) to a small bowl, which will be used for coating the dough balls.
Using a 1 tablespoon cookie scoop, a small ice cream scoop, or your hands, roll the dough into 1 inch balls.
Roll the dough balls in sugar to coat. Place the dough balls 1 1/2 inches apart on a cookie sheet.
Bake until the cookies are puffed and start to crack on top (12 to 14 minutes).
If you touch the center of the cookie, it should feel dry on top but soft inside.
Let the cookies rest on the cookie sheet for 5 minutes; then transfer the cookies to a rack to cool completely.
When cool, store in an airtight container.
The flavor will intensify with time.
The cookies also freeze very well.