My dad loved ginger cookies. I tinkered with the recipe my grandma handed down by using fresh, ground and crystallized ginger for more pizazz. —Trisha Kruse, Eagle, Idaho
Ingredients
- 1/2 cup butter, softened
- 1/2 cup packed brown sugar
- 1 large egg, room temperature
- 3 tablespoons molasses
- 1/2 teaspoon grated fresh gingerroot
- 2-1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- icing:
- 1/2 cup confectioners' sugar
- 2 to 3 teaspoons water
- 1/4 cup finely chopped crystallized ginger
Directions
- Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg, molasses and fresh ginger. In another bowl, whisk flour, baking powder, ground ginger, salt and baking soda; gradually beat into creamed mixture. Refrigerate, covered, 2 hours or until firm enough to handle.
- Shape dough by tablespoonfuls into balls; place 1 in. apart on ungreased baking sheets. Flatten slightly with bottom of a glass. Bake until cookies are set and edges begin to brown, 12-14 minutes. Remove from pans to wire racks to cool completely.
- For icing, in a small bowl, mix confectioners' sugar and enough water to reach desired consistency. Drizzle over cookies; sprinkle with crystallized ginger.
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