Prep 10 mins
Cook 12 mins
These are great. Besides almonds, ginger is my favorite flavor, both in asian cooking and COOKIES! Hope you like these!
- Set the oven at 350°.
- Have 2 baking sheets on hand.
- Sift the flour, baking soda, salt, ground ginger, and cinnamon.
- In an electric mixer, cream the butter and sugar until light and fluffy.
- Beat in the egg, followed by the molasses.
- With the mixer set on its lowest speed, beat in the flour mixture followed by the crystallized ginger.
- Roll the batter in your hands into 1-inch balls, then roll them in the sugar mixture.
- Set them on the ungreased baking sheets.
- Bake the cookies for 10-12 minutes or until they are crisp on the outside but a little soft on top.
- Cool the cookies on wire racks.
- Store in an airtight container.
This is a wonderful cookie recipe. Very quick and easy to make. I dropped my cookie dough into muffin tins and they came out looking perfectly round...they didn't last long though!
You're right, they are pefect! I'm not a big fan of ginger cookies myself, I made these as part of my Mom's birthday dinner. I ended up leaving the entire batch at her house so as not to tempt myself at home. The cookies took on a sort of crackly appearance on top. I slightly underbaked the first batch, and slightly overbaked the second. I couldn't decide which I liked better because they are simply fantastic. You have converted me to a ginger cookie fan! Thanks!
I've made these for two years now and I love them. Mine have had a slight crackly appearance on top too. They are not fancy but they sure are tasty. I really like that they keep a softer texture.