With the threat of frost approaching, we know it is fall and fall means spice cookies. Do you like yours big, puffy and soft? Or is thin, crisp, and intense your preference.
These cookies are a bit of both. Crispy on the outside, but still with a tender core that is a joy to bite through. And the spice combination, driven by grated fresh ginger, provides true fall sizzle.
This lovely cookie can sit in your cookie jar for a week. But, it won’t. Perfect with coffee, it’s a perfect breakfast.
These cookies come from Martha Stewart and, as always, reflect recipe that has been tested, tuned and perfected.
Molasses-Ginger Crisps
Yield: about three dozen depending on how large you actually make them
Ingredients:
- 2 cups plus 2 tablespoons, all-purpose flour
- 1 ½ teaspoons ground ginger
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 sticks unsalted butter (16 tablespoons), room temperature
- 1 ½ cups sugar
- 1 large egg, plus 1 large egg yolk
- 1 teaspoon finely grated fresh ginger
- 2 tablespoons finely chopped crystallized sugar
- ⅓ cup unsulfured molasses
- 1 cup coarse sanding sugar
Preparation:
Preheat oven to 350°F.
Whisk flour, ground ginger, baking soda, and salt.
Beat butter and sugar with electric mixer on medium-high speed until pale and fluffy. Beat in an egg and egg yolk, then the grated and crystallized ginger. Reduce speed to low. Add flour mixture in 3 batches, alternating with the molasses. Beat until well combined.
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 to 14 minutes. Let cool on sheets for 5 minutes, then transfer cookies to wire racks to completely cool.