This thin cookie is chewy, thanks to the addition of crystallized ginger.
Make Ahead: The dough can be frozen for up to 1 month. Store the cookies in an airtight container for 3 days.
Servings: 54 small cookies
- 1 3/4 cups plus 2 tablespoons flour
- 1 tablespoon ground ginger
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 1 cup sugar, plus more for rolling the cookies (may substitute raw sugar for rolling the cookies)
- 1 large egg
- 1/4 cup molasses
- 3 tablespoons crystallized ginger, finely chopped
Preheat the oven to 325 degrees. Line 2 baking sheets with parchment paper or silicone liners.
Combine the flour, ground ginger, baking soda and salt on a sheet of parchment paper or wax paper.
Combine the butter and sugar in the bowl of a stand mixer or hand-held electric mixer; beat on low speed to start, then on medium speed for about 4 minutes, until the mixture is light. Add the egg, molasses and crystallized ginger; beat until well combined.
Reduce the speed to low, then add the flour mixture; beat until just incorporated. The dough will be quite soft and sticky.
Use a tablespoon to scoop dough for large cookies, or a generous teaspoon to scoop dough for smaller cookies. Roll the scoops of dough into a ball in your hands, then roll them in the sugar; place on the baking sheets spaced about 2 inches apart. Bake 1 sheet at a time for 8 to 10 minutes, until slightly cracked on top. (If using raw sugar to roll the cookies, the sugar crystals will be lightly browned on top.)
Transfer to a wire rack to cool completely before serving or storing.
From Roger Potter, pastry chef at 701 Restaurant in Northwest Washington.
Tested by Bonnie S. Benwick.
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