MOLASSES - GINGER CRISPS

Molasses - Ginger Crisps image

Provided by Chef mariajane

Categories Dessert

Time 12m

Yield 6 dozen cookies

Number Of Ingredients 12

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

Steps:

Preheat oven to 350°F Sift together flour, ground ginger, baking soda and salt. Set aside.
Beat butter and sugar toether with an electric mixer on medium-high speed until pale and fluffy. Beat in egg and egg yolk, then the grated ginger and crystallized ginger. Reduce speed to low. Add flour mixture in 3 additions, alternating with molasses. beat until well-done. Shape teaspoons of dough into balls, and roll in sanding sugar. Space 2-inches apart on parchment-lined baking sheets.
Bake until cookies are flattened and edges are dark golden brown 12-14 minutes. Let cool on sheets 5 minutes, then transfer 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.

Nutrition Facts : Calories 847.2, Fat 32, SaturatedFat 19.8, Cholesterol 116.4, Sodium 517.4, Carbohydrate 138.5, Fiber 1.3, Sugar 99, Protein 5.4