• 3servings
  • 60minutes
  • 1148calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, D
MineralsNatrium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 cup unsalted butter

  2. 1 cup brown sugar

  3. 1 egg

  4. 1/4 cup molasses

  5. 1 3/4 cups all-purpose flour

  6. 1/2 teaspoon salt

  7. 1 teaspoon cinnamon

  8. 1/2 teaspoon clove

  9. 1 1/2 teaspoons ground ginger

  10. 2 teaspoons baking soda

  11. 1/2 cup coarsely chopped crystallized ginger

  12. 1/3 cup granulated sugar

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350F (180C).

  2. Line a cookie sheet with parchment paper.

  3. In a large bowl with an electric mixer, cream together butter and sugar for 2 minutes or until light and fluffy. Beat in egg and molasses.

  4. Sift together flour, salt, cinnamon, cloves, ginger and baking soda. Stir into batter. Stir in crystallized ginger. The batter will be thick. Roll into 1-inch (2.5cm) balls. Place granulated sugar on a plate. Dip balls into sugar. Place sugar-side up on cookie sheet about 3 inches (8cm) apart, as the cookies tend to spread when baking. Keep dough refrigerated between batches.

  5. Bake for 10-12 minutes or until cracked on top, slightly firm to the touch and a golden colour. They will soften and crisp up as they cool. Cool on wire racks.


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