Molasses Ginger Cookies

Ginger cookies are one of those cookies you either love or would prefer to pass.  I was never a fan of ginger but time passes and then suddenly I can't get enough of these cookies.  These use three kinds of ginger for those who really love ginger.  It's still subtle and not too overpowering and the molasses rounds out the overall flavour.  These are another crunchewy cookie.  My fav.

These are a great cookie to make for the Christmas season!  Just roll the ball in green or red coloured sanding sugar instead.  (Actually, I tried green and the cookies look so much nicer in white).

A tip for those that don't use fresh ginger often, you can throw that sucker in the freezer in a zip lock bag for the next time.  Just grate from frozen.  I've had a piece in the freezer for a year (I keep forgetting it's there as I use fresh a lot).

Molasses Ginger Cookies

                                               Makes about 48 - 2½ inch cookies

2¼ c. all purpose flour

1½ tsp ground ginger

1 tsp baking soda

½ tsp table salt

1 c. butter, room temperature

1¼ c. granulated sugar

1 large egg

2 Tablespoon finely chopped crystallized ginger (it's worth finding but can be

                                                                                                   omitted)                   

1 tsp finely grated peeled fresh ginger*

⅓ c. fancy molasses

1 c. sanding sugar or coarse sugar** (can use regular granulated sugar, it just won't be as sparkly)

1. In a medium bowl whisk together flour, ground ginger, baking soda, and salt.
2. In a stand mixer, beat butter and sugar until mixture is pale and fluffy.  This will take about 2 minutes.  Don't worry you can go longer if you're not sure.  It should visibly look paler than when you started and fluff up in quantity.
3. Beat in egg, crystallized and fresh ginger and molasses.
4. Add flour and mix on low until well combined with no white streaks.  (Don't worry if there are.  I've baked them this way and they still taste great.)
5. Cover and refrigerate for about an hour.***
6. Using a Tablespoon or Tablespoon cookie scoop, scoop and roll into balls.  Roll in sanding sugar.  Place on parchment covered cookie sheet about 3 inches apart.  These do spread a fair amount.****
7. Bake at 350℉, rotating pans halfway through, until cookies flatten and have dark golden brown edges. This is will take 12 to 14 minutes.
8. Let cool 5 minutes on the pan and then transfer to wire rack to cool completely.

*If you use the fresh ginger from a jar, I found that there were long strands of fibre that need a quick mince before adding to the mixture.  I also found that the cookies weren't nearly as gingery but still a great alternative.  

**If you use coarse sugar, it will be larger crystals so lightly coat the balls

***It needs to firm up enough to scoop out.  I left it overnight but found it needed about an hour or 2 at room temperature to be able to scoop out .

****If they spread and make one large cookie don't worry.  Use a spatula or knife and score them while they are still warm.  Take them apart before they cool completely.