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Print this Recipe    Ginger 05

Ginger Cookies
Makes 1 dozen large cookies.

2 1/4 cups all-purpose flour
2 tsps. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground ginger
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup packed dark brown sugar
1 extra-large egg
1/4 cup regular unsulphured molasses (not blackstrap)
Granulated sugar (for coating cookie dough before baking)
Non-stick vegetable spray (optional, for coating the scoop)

Preheat oven to 375 degrees with the rack in the center. Line 2
baking sheets with parchment paper, silicone pan liners or aluminum
foil (if using foil, grease foil with 1 Tb. butter or solid vegetable
shortening). 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 the optional
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.

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