- 3/4 cup unsalted butter, softened 1 cup sugar In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until light and fluffy, about 3 or 4 minutes.
- 1 large egg,1/4 cup molasses ,2 teaspoons peeled and grated fresh ginger Scrape down the sides of the bowl and add the egg, ginger and molasses. Continue to beat until blended together.
- In a medium bowl, whisk together the flour, baking soda, salt and cinnamon. Set aside. 2 cups all-purpose flour ,2 teaspoons baking soda ,1/2 teaspoon salt,1/2 teaspoon ground cinnamon
- Turn the mixer down to low and add the dry ingredients, mixing until just barely combined.
- Cover and refrigerate the dough for at least one hour.
- When ready to bake, preheat the oven to 350°F.
- For coating use 1/2 cup sugar
Form dough into small balls, about 3/4? diameter. Roll each in sugar and place about 2? apart on baking sheet to allow for spreading, and press down just slightly with the palm of your hand. I tried a few without pressing them down first, and they spread out perfectly. So you could probably skip this if you want.
Bake for about 7-8 minutes, until golden brown around the edges, but still slightly soft in the middle – rotating the baking sheet halfway through. These cookies will puff up and spread during the first few minutes of baking, but then will begin to crack and flatten out. Allow to cool on a wire rack for a few minutes before removing the cookies from the pan and allowing them to cool completely. They’ll firm up as they cool.