Incredibly soft and chewy, brimming with rich, deep molasses flavor and warm spices, including candied ginger. They hold well and freeze beautifully.
Author Rosalie D'Amico
¾cup(1½ sticks) unsalted butter, room temperature
¾cuppacked brown sugar(I like to use light brown)
¼cupmild flavored molasses,like Grandma’s or Brer Rabbit
½cupfinely chopped crystallized ginger
1teaspoonpure vanilla extract
Pre-heat oven to 325° convection. Do not grease baking sheets if they have a non-stick finish. Otherwise, spray baking sheets with non-stick cooking spray or line with parchment paper.
Whisk together flour, baking soda and spices and set aside.
Beat butter and brown sugar in stand mixer at medium speed until fluffy, about 3 minutes, scraping down bowl as needed.
Add egg, molasses, crystallized ginger and vanilla; mix on medium speed until combined.
Add flour mixture to mixer bowl and mix at low speed just until combined, 1 to 2 minutes, scraping bowl as needed.
Roll dough into balls about 1½” in diameter (you can use a #40 cookie scoop). Roll in sparkling sugar. Place 2 inches apart on prepared baking sheets. Flatten to 2”. I like to use the bottom of a ¼ cup measuring cup for this. Sprinkle flattened cookies with more sugar.
Bake 7 minutes, until edges feel slightly firm. Do not overbake if you want a nice chewy, soft interior. The cookies may look underdone, but residual heat will finish baking them.
Tip: To freeze unbaked cookies, form into balls and freeze in a single layer on a baking sheet. Do not roll in sugar. After cookie balls are frozen solid, transfer to a freezer bag. Thaw and roll in sugar before baking.