For special ginger cookies, stir in 1/2 cup (125 mL) chopped crystallized ginger before shaping into balls. For the chocolate lovers, once cookies are formed on the cookie sheet, gently press a small chunk of good-quality milk chocolate into the top.
|0.75 cup||butter, room temperature|
|1 cup||sugar, plus more to roll dough in|
|2 cups||all purpose flour|
|2 tsp||baking soda|
|2 tsp||ground ginger|
Preheat oven to 375°F (190°C).
In a large bowl with an electric mixer, cream butter with sugar until fluffy. Beat in egg. Beat in molasses until well combined.
In another bowl, combine flour, baking soda, ginger, cinnamon and salt. Stir into batter until just mixed.
Shape into 1-inch (2.5 cm) balls. Roll in white sugar to coat. Place on an ungreased cookie sheet 1 inch (2.5 cm) apart.
Do not flatten. Bake for 8 to 10 minutes or until cookies just start to crack.
Let sit on cookie sheets for several minutes, then transfer to flattened brown paper bags or racks to cool.
Show More Comments
No Comments yet