Servings: 4 doz
Preheat: 350°
Source: Fine Cooking No. 23 Best of Fine Cooking
The double dose of ginger here comes from ground and crystallized ginger. Because the ginger flavor intensifies with time, these cookies keep especially well.
Ingredients
10 oz. (2¼ cups) unbleached all purpose flour
2¾ tsp. ground ginger
1 tsp. baking soda
¼ tsp. table salt
6 oz. (¾ cup) unsalted butter, at room temperature
1 1/3 cups granulated sugar
1 large egg, at room temperature
¼ cup molasses
3 Tbs. finely chopped crystallized ginger
Directions
Position racks in the upper and lower thirds of the oven and heat the oven to 350ºF. Line two large baking sheets with parchment or nonstick baking liners.
In a medium bowl, whisk the flour, ground ginger, baking soda, and salt. In a large bowl, beat the butter and 1 cup of the sugar with an electric mixer (a stand mixer fitted with the paddle attachment, or a hand-held) on medium-high speed until well blended. Add the egg, molasses, and crystallized ginger; beat well. Add the dry ingredients and mix on low speed until well blended.
Pour the remaining 1/3 cup sugar into a shallow bowl. Using a 1-tablespoon cookie scoop, a small ice cream scoop, or two tablespoons, shape the dough into 1-inch balls. Roll each ball in the sugar to coat. Set the balls 1½ to 2 inches apart on the prepared baking sheets.
Bake, rotating the sheets halfway through, until the cookies are puffed and the bottoms are lightly browned, 12 to 14 minutes. If you touch a cookie, it should feel dry on the surface but soft inside. The surface cracks will look a bit wet. Let the cookies sit on the cookie sheet for 5 minutes and then transfer them to a rack to cool completely. When cool, store in airtight containers for up to five days