Spicy Ginger Cookies

 

2

cups Gold Medal® all-purpose flour

5

teaspoons ground ginger

3

teaspoons ground cinnamon

1

teaspoon baking soda

1/2

teaspoon salt

1

cup granulated sugar

3/4

cup butter, softened

1/4

cup molasses

1

egg

1/2

cup turbinado sugar (raw sugar)

• 1 Heat oven to 350°F. In medium bowl, mix flour, 3 teaspoons of the ginger, 2 teaspoons of the cinnamon, the baking soda and salt. In large bowl, beat granulated sugar and butter with electric mixer on high speed 2 minutes or until light and fluffy. Add molasses and egg. Beat on medium speed 1 minute or until blended, scraping bowl occasionally. On low speed, gradually beat in flour mixture just until blended.
• 2 In small bowl, mix turbinado sugar, remaining 2 teaspoons ginger and remaining 1 teaspoon cinnamon. Shape dough into 1-inch balls; roll in sugar mixture. On ungreased cookie sheets, place balls 2 inches apart.
• 3 Bake 12 to 15 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling racks. Sprinkle with remaining sugar mixture.