1/4cup crystallized gingerdiced, optional but really try to use it
2/3cuprye flour
sugar for rollingoptional
Instructions
Cream the butter, sugar, baking soda, salt and spices in a medium mixing bowl. Beat in the egg and molasses, scraping the bowl. The mixture will look curdled, but that’s okay.
Combine 1-2 T of the wheat flour with the crystallized ginger in a mini food processor or coffee/spice mill, and process until the ginger is finely chopped. Add this mixture to the bowl, along with all the remaining flour, beating until smooth. Cover the bowl, and refrigerate the dough for 1 hour or overnight.
Preheat the oven to 350˚ F. Lightly grease 2 baking sheets or line with parchment paper.
Roll a tablespoon of dough into a ball then coat with sugar if desired. Place on prepared sheets allowing enough space for (substantial) spread. Bake the cookies, until they’re an even, deep-golden brown, 14-16 minutes. At 14 minutes they will still have some significant chewiness; at 16 minutes, they’ll be almost entirely crisp.
Remove the cookies from the oven and allow them to cool for 5 minutes on the pan before transferring them to a rack to finish cooling.
Notes
Calorie Count is unfrosted. For the glaze, I melted and whisked together 1 c Wilton Candy Melts, 5 T butter, 2 c powdered sugar, 1/4 c water and a dash of vanilla, then dipped the cookies in the warm glaze.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.