Molasses and Crystalized Ginger Cookies

Name: Molasses and Crystalized Ginger Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 16 cookies
Ingredients: 2 cups (500 ml) unbleached all-purpose flour; 1 teaspoon (5 ml) baking soda; 1/4 teaspoon (1 ml) salt; 1/2 cup (125 ml) unsalted butter, softened; 1/4 cup (60 ml) brown sugar; 3/4 cup (180 ml) molasses; 1 egg; 2 tablespoons (30 ml) crystalized ginger, finely diced

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Preparation 15 MIN

Cooking 12 MIN
Makes 16 cookies
Freezes

Ingredients
Preparation

Ingredients

2 cups (500 ml) unbleached all-purpose flour
1 teaspoon (5 ml) baking soda
1/4 teaspoon (1 ml) salt
1/2 cup (125 ml) unsalted butter, softened
1/4 cup (60 ml) brown sugar
3/4 cup (180 ml) molasses
1 egg
2 tablespoons (30 ml) crystalized ginger, finely diced

Preparation

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line two baking sheets with parchment paper.
In a bowl, combine the flour, baking soda, and salt.
In another bowl, cream the butter and brown sugar with a whisk. Add the molasses, egg, and ginger and stir to combine. Stir in the flour with a wooden spoon.
With a 45 ml (3 tablespoons) ice cream scoop, form approximately eight balls of dough on each baking sheet, spacing them evenly.
Bake, one sheet at a time, for about 12 minutes. Let cool on a wire rack.

Note

You do not have crystalized ginger? Omit it altogether. But know that it is interesting to keep a few pieces at all time; taking a bite is guaranteed to get rid of your stuffy nose!