Ingredients: |
Ingredients: 2 1/2 c. all purpose flour 1/2 c. minced crystallized ginger 2 t.. baking soda 1/4 t. salt 3/4 c. (1 1/2 sticks) unsalted butter, room temp. 1/2 c. (packed) golden brown sugar 1/2 c. (packed) dark brown sugar 1 large egg, room temp. 1/4 c. light (mild-flavored) molasses 1 1/2 t. finely grated, fresh peeled ginger 1 1/2 t.. ground ginger 1 t. ground cinnamon 1/2 t. ground cloves 1/3 c.(about) raw cane sugar
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Directions: |
Directions:Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350 F. Line two baking sheets with parchment paper. Whisk flour, crystallized ginger, baking soda, and 1/4 tsp. salt in medium bowl. Using electric mixer, beat butter in large bowl until creamy and light, about 2 minutes. Gradually beat in both brown sugars. Beat on medium-high speed until creamy, about 3 minutes. Add egg, molasses, fresh ginger, ground ginger, cinnamon, and cloves. Beat to blend. Add flour mixture in 2 additions, beating on low speed just to blend between additions. Place 1/3 cup raw cane sugar in small bowl. Measure 1 T. dough. Roll into ball between palms of hands, then roll in sugar in bowl to coat; place on baking sheet. Repeat with remaining cookie dough spacing cookies 1 1/2 to 2 inches apart. Bake cookies until surfaces crack and cookies are firm around edges but still slightly soft in center, about 15 minutes. Cool completely on sheets on rack. |