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Prep 55min
Total1hr35min
Servings54
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Ingredients
1
cup sugar
3/4
cup butter or margarine, softened
1/4
cup chopped crystallized ginger
1/4
cup molasses
1
egg
2 1/3
cups Gold Medal™ all-purpose flour
1
tablespoon grated gingerroot
2
teaspoons baking soda
1
teaspoon ground ginger
1/4
teaspoon salt
Sugar
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Steps
1
Heat oven to 375°F. Mix 1 cup sugar, the butter, crystallized ginger, molasses and egg in large bowl. Stir in remaining ingredients except sugar.
2
Shape dough into 1-inch balls; roll in sugar. Place about 2 inches apart on ungreased cookie sheet; flatten slightly.
3
Bake 5 to 7 minutes or until edges are set. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
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Crystallized ginger is fresh gingerroot cooked in a candy syrup and coated with coarse sugar.
To get cookies uniform in shape and size, use a small ice-cream scoop to measure dough before shaping.
When baking your cookies measure out your ingredients—or “mise en place,” which translates from French to “putting everything in place,” and is a step chefs and bakers take to make putting together a recipe quicker and smoother.
Bake cookies one sheet at a time on the middle oven rack for best results. This allows for an even distribution of heat, which results in even baking and browning of cookies.