Double Ginger Cookies

Crispy on the outside with soft centers. If stored in an air-tight container, they go soft and lose the crunchiness. The flavor intensifies with time. Ingredients: 2 and 1/4 cups all purpose flour (10 ounces or 283 grams) 2 and 3/4 teaspoons dry ground ginger powder 1 teaspoon baking soda 1/2 teaspoon table salt 1 and 1/2 sticks butter (6 ounces or 170 grams) 1 cup sugar 1/4 cup sugar for rolling the cookies 1 large egg 1/4 cup molasses 3 Tablespoons crystalized ginger paste All ingredients need to be room temperature. This recipe comes together quickly, so turn on the oven to 350F Measure your flour and add the ginger powder, salt and baking soda. Set this aside. Use a mixer to blend the room temperature butter and cup of sugar. Add the crystalized ginger, molasses and egg. Mix well with the mixer and a spatula for the bottom of the mixing bowl. Add your flour mixture on low speed. Make 1 inch balls of the batter and roll in the 1/4 cup sugar and place two inches apart on your cookie sheet. Bake cookies for 11 to 14 minutes in your preheated oven. Allow cookies to cool on cookie sheet 5 minutes, then move cookies to a rack or plate to cool completely. You can tell when these are done baking by 'gently' pressing on one. If you easily make a depression in the cookie, bake another minute or so. The cookies should feel dry on the top yet still soft in the middle of the cookies. I used parchment paper on my cookie sheets. You can also use a silpat or waxed paper or lightly greased cookie sheet. This makes 29 cookies. Cookies are always best the day they are made. Crispy with soft centers, but later they do go soft... a good soft! When these cookies are stored in an air-tight container they do go soft. Thank you for watching! See more recipes here: https://www.youtube.com/c/MichaelsHomeCooking Background music by https://www.imcompetech.com Used with permission song: Tea Roots #michaelshomecooking #gingercookies #DoubleGingerCookies