This classic holiday cookie gets its punch from fresh ginger and molasses. You can add a variety of other spices to kick it up a notch, from cardamom to nutmeg.
Ingredients
2-2/3cupFlour2-1/4 for thinner crisps
2tspBaking soda
1tspSalt
1tspCinnamon
2tspFreshly grated ginger
8ounces2 sticks Butter
1cupSugar
1/2cupMolasses
2tspVegetable oil
2Eggs
3TbspCoarse sugarsuch as organic granulated or Turbinado
Instructions
Cream the butter, sugar and molasses in the bowl of a stand mixer with the paddle attachment or in the bowl of a hand-held mixer until light and creamy. Add the eggs and oil and cream until smooth.
Add the flour, baking soda, ginger, cinnamon and salt and mix until just combined.
Scoop balls of dough into the coarse sugar and place on parchment paper lined cookie sheets. Bake at 350F until just barely golden on the edges. Cool on the cookie sheets and lift off once cooled