Instead of being a snap cookie, these are softer. These are among the first cookies I ever baked, and I adore them. Grandma, thanks for the recipe!
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 46 |
| Yield: | 46 cookies |
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup packed brown sugar
- ¾ cup unsalted butter
- ½ cup molasses
- 1 large egg
- 6 (1 inch) pieces candied ginger, minced
- ¼ cup white sugar, or as needed
Instructions
- Whisk flour, baking powder, cinnamon, ginger, cloves, and salt together in a bowl.
- Beat brown sugar and butter in a separate bowl with an electric mixer until creamy. Mix in molasses, egg, and candied ginger. Gradually mix in dry ingredients until combined. Chill dough in the refrigerator for 1 hour.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
- Roll chilled dough into 1/2-inch to 3/4-inch balls. Dip balls in white sugar to coat and place on the prepared cookie sheet.
- Bake in the preheated oven until edges are golden, 8 to 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.
Nutrition Facts
| Calories | 82 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 51 mg |
| Sugars | 8 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |