- 4
Ingredients
- 2 cups (240 g) all-purpose
- 1 teaspoon baking soda
- 1 Tablespoon ground ginger
- 1/2 teaspoon salt (preferably fine grain sea salt)
- 1/2 cup (4 oz / 113 g) unsalted butter
- 1/4 cup (60 ml) unsulphured molasses
- 1/3 cup (65 g) granulated sugar
- 3/4 cup (135 g) turbinado sugar, divided (1/4 cup (45 g) for cookie dough + 1/2 cup (90 g) for rolling cookies before baking)
- 1 1/2 tablespoons grated fresh ginger, peeled
- 1 large egg
- 1/2 cup (40 g) crystallized ginger, finely chopped
Preparation
Step 1
1. Preheat the oven to 350F /180C and place baking racks in the top and bottom third of the oven. Line a couple baking sheets with parchment paper and place the 1/2 cup of turbinado sugar in a small bowl. Set aside.
2. In a large bowl whisk together the flour, baking soda, ground ginger, and salt.
3. Heat the butter in a saucepan until it is just barely melted. Remove from heat and stir in the molasses, granulated sugar, 1/4 cup of turbinado sugar, and fresh ginger. The mixture should be warm, but not hot at this point, if it is hot to the touch let it cool a bit. Whisk in the egg. Now pour this over the flour mixture, and stir until just combined. Fold in the crystallized ginger.
4. Form rounded teaspoon-sized balls of dough and roll in the reserved bowl of turbinado sugar until each ball is well coated. Place dough a few inches apart on prepared baking sheets. Bake for 7-10 minutes or until cookies puff up, darken a bit, and become very fragrant. Allow to cool on wire racks.