Ingredients:
- 3/4 cup butter (or Brummels and Brown)
- 1 cup packed brown sugar
- 1 egg (or 1/4 cup egg beaters)
- 1/4 cup molasses
- 2 1/4 cup all-purpose flower
- 2 tsp ground ginger
- 2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tbsp minced fresh ginger root
- 1/2 cup chopped crystalized ginger
Directions:
- In a large bowl, cream together butter and brown sugar until smooth. Beat in the egg and molasses.
- Combine flour, ground ginger, baking soda, and salt; stir into molasses mixture with a wooden spoon.
- Mix in the fresh and crystallized gingers.
- Cover and refrigerate dough for at least 2 hours, or overnight.
- Preheat oven to 350 degrees.
- Scoop dough using a 1" ice cream scoop and place 2" apart on ungreased cookie sheet.
- Bake until lightly browned. Cool on wire racks.
Notes:
1) These tend to be soft, so they shouldn't be stacked without wax paper between them
2) The recipe says bake for 10 minutes, but my oven requires a lot longer.
3) They will be tasty but not as spicy as they may seem. Definitely one of my favorite recipes!