3/4 cup butter
1 cup white sugar
1/4 cup molasses (or sorghum if you prefer)
2 cup all purpose flour
3+ tbl ground ginger (to taste)
1 tsp ground cinnamon
2 tsp baking soda
1/2 tsp salt
1/2 cup candied ginger, chopped (if you have it--they're also delicious without)
1/3 cup white sugar for decoration
~Preheat oven to 350* F
~Cream together butter and white sugar until smooth
~Beat in egg and molasses
~Combine dry ingredients in a separate bowl. Slowly stir dry ingredients into molasses mixture. (If you have it, add in candied ginger bits)
~Roll dough into 1" balls and roll in white sugar
~Place dough onto a greased baking sheet at least 1" apart.
~Bake 8-10 minutes, or until the middles puff up, but the edges begin to brown.
~Remove from oven and let the cookies "settle" for a minute or two before moving to a cooling rack
~Store in an air-tight container. Makes approx 40-45 cookies, depending on size.
I make these for Christmas, but I really had a craving for them today. They are ridiculously good, and if stored properly will stay soft for up to two weeks (if they last that long!). Wonderful with a cup of your favorite tea :D