Love a bigger cookie? Make jumbo versions by measuring out 2 tbsp balls and cook for 15-17 minutes.
- Prep time 25 minutes
- Total time 55 minutes
Ingredients
Method
Preheat oven to 350°F. Line 2 rimless baking sheets with parchment paper. In large bowl, beat butter with granulated sugar until fluffy; beat in egg and molasses until combined. In separate bowl, whisk together flour, crystallized ginger, ground ginger, cinnamon, baking soda, cloves and salt; stir into butter mixture just until combined.
Place coarse sugar in shallow dish. Roll dough by 1 tbsp into balls; roll in coarse sugar to coat. Arrange, 2 inches apart, on prepared pans. Bake, 1 sheet at a time, just until edges are firm, 10 to 12 minutes. Let cool on pans for 5 minutes. Transfer to racks; let cool completely.
Makes about 32 cookies.
Nutritional facts Per cookie: about
- Sodium 44 mg
- Sugars 12 g
- Protein 1 g
- Calories 98
- Total fat 2 g
- Potassium 106 mg
- Cholesterol 11 mg
- Saturated fat 1 g
- Total carbohydrate 19 g
%RDI
- Iron 7
- Folate 6
- Calcium 1
- Vitamin A 2
