- ¾ cup butter, softened
- 1 cup sugar
- 1 large egg, room temperature
- ¼ cup molasses
- 2 ½ cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup minced crystallized ginger
- Additional sugar
In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg and molasses. Combine the flour, ginger, baking soda, cinnamon, and salt; gradually add to the creamed mixture and mix well. Stir in the crystallized ginger.
Roll the dough into 1 ½ inch balls, then roll them in sugar. Place them 2 inches apart on ungreased baking sheets. Bake at 350° F until puffy and lightly browned, 10-12 minutes. Remove the cookies to wire racks to cool.
- Yields: 30 cookies
- Preparation Time: 45 minutes
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