Ingredients
Method
- Preheat the oven to 375 degrees F.
- Mix the brown sugar, butter, egg and molasses together in a medium bowl until well-blended.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger and cloves. Mix the dry ingredients into the egg mixture and stir until well blended. If you're using the optional chopped crystallized ginger, add it now and and mix well. The mixture will be somewhat sticky and can be refrigerated for a little while, but it's not necessary.
- Using a dining teaspoon, shape the dough in walnut-sized balls (try to get a few pieces of candied ginger in each) and roll in granulated sugar. Arrange on prepared baking sheet 2 inches apart and sprinkle with a little more sugar, if desired.
- Bake just until edges are done, tops are crackly, and centers are still soft, about 10 to 12Â minutes. (For chewy cookies, don't overcook.) Cool on a wire rack. Makes about 3 dozen cookies.
Nutrition
Notes
You can also make larger cookies, using a dining tablespoon to measure and shape the dough approximately the size of golf balls. After arranging the balls on the baking sheet, flatten them a little with your fingers so they'll spread more easily when they bake. Sprinkle the tops with a little more sugar to replace the sugar that came off on your fingers, and then bake as usual. You'll get about 18 oversized cookies from this recipe.
