Molasses - Ginger Crisps

Total Time: 12 mins Cook Time: 12 mins

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons all-purpose flour
• 1 1/2 teaspoons ground ginger
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 16 tablespoons unsalted butter, room temperature
• 1 1/2 cups sugar
• 1 large egg plus 1 large egg yolk
• 1 teaspoon finely grated fresh ginger
• 2 tablespoons finely chopped crystallized ginger
• 1/2 cup molasses
• 1 cup sanding sugar

Recipe

• 1 preheat oven to 350°f sift together flour, ground ginger, baking soda and salt. set aside.
• 2 beat butter and sugar toether with an electric mixer on medium-high speed until pale and fluffy. beat in egg and egg yolk, then the grated ginger and crystallized ginger. reduce speed to low. add flour mixture in 3 additions, alternating with molasses. beat until well-done. shape teaspoons of dough into balls, and roll in sanding sugar. space 2-inches apart on parchment-lined baking sheets.
• 3 bake until cookies are flattened and edges are dark golden brown 12-14 minutes. let cool on sheets 5 minutes, then transfer to wire racks to cool completely. cookies can be stored in airtight containers for up to 2 days or frozen for up to 1 month.