ginger chip molasses cookies

the ginger people

boy do i have a treat for you today! my very naughty mother has introduced to me my latest obsession- the ginger people! they make an abundance of all natural ginger products, everything from baked goods to beverages.  she's made these ginger cookies for us twice now, and they don't last very long- they are truly the best ginger cookies i have ever had! always moist and perfectly balanced, yum.

the ginger people

the ginger peopleIngredients

1/2 cup granulated sugar
1/4 cup firmly packed light brown sugar
11/2 sticks unsalted butter, softened
1/2 cup molasses
1/4 cups all purpose flour
2 teaspoons baking soda
1/4 teaspoons ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
Pinch of salt
2 tablespoons Ginger People
Crystallized Ginger Chips

1 large egg at room temperature

the ginger people


Adjust the oven racks to the upper and lower thirds and preheat the oven to 350°F. Line three cooking sheets with parchment paper. Place 1/4 cup granulated sugar in a small bowl. In the bowl of a stand mixer or in a mixing bowl, use the flat beater attachment or a hand-held mixer to beat the butter until fluffy, about 2 minutes. Add the remaining 1/4 cup granulated sugar and the brown sugar and cream together well. Add the molasses and blend well. Sift together the flour, baking soda, ginger, cardamom, cinnamon, nutmeg, and salt. Add to the butter mixture in 3 stages blending well after each addition. Stop and scrape down the sides of the bowl occasionally. Stir in the ginger. Lightly beat the egg and add. Blend thoroughly. Scoop out large spoonfuls (about 1/4 cup each) and roll into balls. Drop the balls in the bowl of sugar and toss to coat completely. Place the balls on the cookie sheets leaving a 3-inch space between them. Bake for 8 minutes. Switch the racks the cookie sheets are on and bake another 7 minutes, until the tops are cracked. Remove and cool completely. Store in an airtight container at room temperature for up to 5 days. Yields: 16 4-inch round cookies.

{photos: bonnie forkner; recipe: the ginger people}

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