A few years ago, my friend, Sean, emailed a cookie recipe to me with the hope that I would make them for him. The recipe called for crystallized ginger so I went to TJ's to buy a bag. Imagine my surprise when I found "Sean's recipe" on the back of the bag! This chewy ginger cookie has been a wonderful addition to my baking repertoire.
Crystallized Ginger Cookies
makes 36 cookies
¾ cup (6 oz) unsalted butter, at room temp.
1 cup granulated sugar
¼ cup molasses
1 large egg
2 cups all-purpose flour
2 tsp baking soda
½ tsp ground ginger
½ tsp ground cloves
2 tsp ground cinnamon
½ tsp salt
3 oz crystallized ginger, chopped
3 tbsp granulated sugar (for rolling)
Preheat oven to 375F.
Cream butter and 1 cup sugar on medium speed until light and fluffy.
Add molasses and egg, mixing after each addition.
Sift together dry ingredients.
Add to creamed mixture.
Mix until the flour is almost incorporated.
Stir in chopped ginger.
Chill in refrigerator for 1 hour.
Form 1 inch balls.
Roll in granulated sugar.
Place on parchment lined cookie sheets.
Bake 8-10 minutes.
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