Ginger Sparkles

2  1/4 cups all-purpose flour
2 tsps. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground ginger
3 /4 cup (1 1/2 sticks) butter, softened
1 cup packed dark brown sugar
1 extra-large egg
1/4 cup regular unsulphured molasses (blackstrap is too strong for this cookie)
Granulated sugar (for coating cookie dough slices before baking)

Sift flour, baking soda, salt, cinnamon and ginger into a medium bowl. Set aside. Cream the butter and brown sugar in a large mixing bowl with mixer on high speed until light and fluffy, about 1 minute. With mixer on medium speed, beat in the egg and molasses, then increase the speed to high and beat about 1 minute longer, until the mixture no longer looks curdled. Scrape the sides with a rubber spatula several times while mixing. Mix in the flour mixture on low speed. The dough will be a little stiff. Place on a long sheet of waxed paper and shape it into a 1  1/2″ thick log. Wrap the waxed paper around the log, wrap in foil and chill until ready to bake. (Can be stored in the freezer up to 6 months.) When ready to bake, preheat oven to 375 degrees with the rack in the center. Line 2 baking sheets with parchment paper, silicone pan liners or aluminum foil (if using foil, grease foil with 1 Tb. butter or solid vegetable shortening). Set aside. Place some granulated sugar on a small plate or saucer. Cut the chilled dough roll into 1/4″ slices and coat them in the sugar. Place them on the prepared baking sheet about 3/4″ apart. Bake for 7-9 minutes, or until the cookies have spread a bit and are starting to get crunchy looking at the edges. Remove from the oven and let the cookies cool a bit on the baking sheet before removing to a wire rack to finish cooling. Makes about 3 dozen.  Merry Christmas!

Published in: on December 18, 2010 at 2:26 pm  Leave a Comment  

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