Awesome Double Ginger Crinkles that you bake straight from the freezer.
Double Ginger Crinkles
Yields 36 cookies
2 ¼ cup Flour, White, Bread
2 ¾ tsp Ginger, Ground
1 tsp Baking Soda
¼ tsp Salt
6 oz Butter
1 cup Sugar
1 lg Egg
¼ cup Molasses
3 tbsp Ginger, crystallied
1/2 cup large crystal sugar for rolling dough balls
1. Preheat oven to 350F. Line baking sheets with parchment paper for easy cleaning. (re-use parchment)
2. In a medium bowl, whisk the flour, ground ginger, baking soda, and salt. In a large bowl, beat the butter and 1 cup of the sugar with an electric mixer (a stand mixer fitted with the paddle attachment, or a hand-held) on medium-high speed until well blended. Add the egg, molasses, and crystallized ginger; beat well. Add the dry ingredients and mix on low speed until well blended.
3. Scoop dough into small ball, around 1 tbsp of dough. Roll dough ball in coarse sugar.
4. Bake 12 to 14 minutes. Convection setting reduces baking time to around 11 minutes.
Ginger flavor intensifies with time, making these cookies excellent candidates for long keeping. When stored in an airtight container, the cookies remain impressively delicious for up to five days from baking. Store the dough balls in the freezer and bake straight from frozen same instructions as above.