How to make it

  • Mix together flour, baking soda, cinnamon, ground ginger and salt in large bowl. Set aside.
  • In large mixing bowl, beat butter and sugar together til well blended and a lil fluffy.
  • Add eggs, one at a time, beating well between each addition.
  • Add vanilla and beat well, again.
  • Add molasses and mix well.
  • Add dry ingredients, a lil at a time, mixing well, but not beating, after each addition, to incorporate. Do not over mix.
  • Add grated ginger then give it another lil stir just to mix it through.
  • Refrigerate dough for a couple hours.
  • When ready to bake, pour the remaining 1 cup of raw sugar into a small, shallow dish.
  • Using your hands pull off small chunks of the dough and roll between your palms lightly to create some roundish pieces, about walnut sized(or a lil bigger). Don't make them too smooth or too perfect .... these do better when they are rustic and loosely formed.
  • Roll each cookie dough ball in the sugar then place on a baking stone or parchment lined sheet, and bake at 375 for about 12 minutes. This should yield a firm cookie, great for dunking, but if you want them softer, bake a couple minutes less.
  • Let rest on stone/sheet for a couple minutes, then remove to wire rack to cool.

Reviews & Comments 1

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes