This cookie has two kinds of ginger–powdered and crystallized as well as cloves and allspice. They are crunchy outside and soft inside; a great combination. They will keep for up to five days.
- 2 1/4C flour
- 1 1/2 tsp salt
- 1/2 tsp cinnamon
- 2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/4 tsp ground allspice
- 1 1/2 tsp baking soda
- 3/4C unsalted butter
- 1C light brown sugar, packed
- 1 large egg
- 1/4C molasses
- 1/2C crystallized ginger, minced
- 1/2C sparkling sugar
Preheat oven to 375 degrees.
In a small bowl, whisk together the flour, soda, salt and spices.
In a larger bowl, cream together butter and brown sugar until light and fluffy. Add the egg and molasses, blending well. Add the dry ingredients; scrape the sides and bottom of the bowl, then mix in the crystallized ginger. Chill the dough for 10 - 15 minutes..or overnight.
Scoop the dough into 1-inch balls with a tablespoon scoop and roll in sparkling sugar. Place the balls 2-3 inches apart on a parchment lined sheet.
Bake for about 10 -15 minutes, until golden and set. Remove from the oven and cool on the pan.
Recipe Cuisine: Classic American
Recipe By: King Arthur Flour - January 22, 2019