GINGER MOLASSES COOKIES

Steps:

• Preheat oven to 375 degrees with the rack in the center.
• Line 2 baking sheets with parchment paper.
• Set aside.
• Sift flour, baking soda, salt, cinnamon and ginger into a medium bowl.
• Set aside.
• Cream the butter and brown sugar in a large mixing bowl with mixer on high speed until light and fluffy, about 1 minute.
• With mixer on medium speed, beat in the egg and molasses, then increase the speed to high and beat about 1 minute longer, until the mixture no longer looks curdled.
• Scrape the sides with a rubber spatula several times while mixing.
• Mix in the flour mixture on low speed.
• The batter will be rather stiff.
• Place some granulated sugar on a small plate or saucer.
• Use a 1/4-cup ice cream scoop or a measuring cup to form 1/4-cup portions of dough.
• (Spray the cup or scoop with non-stick vegetable spray to make it easier to release the dough.) Transfer the dough to your hands and roll each portion into a rough ball, then roll each ball into the sugar.
• Place six sugared balls on each baking sheet, spacing them evenly, because they will spread during baking.
• Dampen your fingers with water and press down lightly on each cookie to flatten it a little and dampen the top.
• Refrigerate one filled baking sheet while the other bakes.
• Bake for 12 minutes, or until the cookies have spread and are firm to the touch.
• Rotate the sheet 180 degrees halfway through the baking time.
• Remove from the oven and let the cookies cool on the baking sheet.
• Note: This dough can be frozen for slice-and-.
• bake cookies.
• Just roll into a log 2 1/2 inches thick.
• Wrap in plastic wrap and then in foil.
• Can be stored in the freezer up to 6 months.