Molasses-Ginger Crisps

By sleeping-giant

from Martha Stewart
Molasses-ginger crisps are delicious -- and freeze exceedingly well.

Ingredients

• 2 cups plus 2 tablespoons all-purpose flour
• 1 1/2 teaspoons ground ginger
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 2 sticks (16 tablespoons) unsalted butter, room temperature
• 1 1/2 cups granulated sugar
• 1 large egg, plus 1 large egg yolk
• 1 teaspoon finely grated fresh ginger
• 2 tablespoons finely chopped crystallized ginger
• 1/3 cup unsulfured molasses
• 1 cup coarse sanding sugar

Details

Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

STEP 1
Preheat oven to 350 degrees. Whisk flour, ground ginger, baking soda, and salt.
STEP 2
Beat butter and granulated sugar with an electric mixer on medium-high speed until pale and fluffy. Beat in egg and egg yolk, then the grated and crystallized gingers. Reduce speed to low. Add flour mixture in 3 additions, alternating with the molasses. Beat until well combined.
STEP 3
Shape teaspoons of dough into balls, and roll in sanding sugar. Space 2 inches apart on parchment-lined baking sheets.
STEP 4
Bake until cookies are flattened and edges are dark golden brown, 12 to 14 minutes. Let cool on sheets 5 minutes, then transfer cookies to wire racks to cool completely. Cookies can be stored in airtight containers for up to 2 days or frozen for up to 1 month.