- Prep time
- 45 minutes PT45M
- Cook time
- 15 minutes PT15M
- 24 cookies
Made with fresh, ground and crystallized ginger, these soft cookies are sure to add some spice to your life!
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- ¼ teaspoon salt
- ½ cup unsalted butter, room temperature
- ½ cup granulated sugar
- ½ cup molasses
- 1 large egg
- 1 teaspoon grated ginger root
- ¼ cup crystallized ginger, minced
- ½ cup coarse sugar
Preheat oven to 325°F. Whisk together flour, baking soda, ground ginger and salt in a bowl.
Beat the butter and granulated sugar together in a mixer on medium-high speed with a paddle attachment until light and fluffy. Beat in the molasses, egg and fresh ginger (mixture may look curdled). Reduce mixer speed and add the flour mixture to the wet ingredients. Continue to mix until incorporated. Stir in the crystalized ginger.
Scoop dough into balls and roll in coarse sugar. If dough is too sticky to handle, refrigerate 15 minutes before scooping. Place balls on a baking sheet and bake 12-15 minutes.