Salted Ginger Crisps - cooking recipe

Ingredients

2 2/3 cups all-purpose flour
2 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
3/4 cup butter, softened
1 1/2 cups dark brown sugar, packed
1/4 cup milk molasses
1 egg
2 teaspoons coarse sea salt

Preparation

Preheat oven to 350 degrees.
In a medium bowl, whisk together flour, ginger, cinnamon, baking soda, allspice and cloves, set aside.
With an electric mixer, cream together 3/4 cup butter and brown sugar until fluffy. Add molasses and ginger, mix. Add egg, beat until blended. On low speed slowly add flour and spice mixture, beating until blended. Divide dough in half, shape each half into a flat round.
Line baking sheets with parchment paper. On lightly floured surface roll dough into 1/4 inch thickness and cut into desired shapes and place on prepared baking sheets. Sprinkle cutouts with salt, press lightly to adhere salt.
Bake 10 - 12 minutes or until slightly darker in color. Remove to a cooling rack, cool completely, cookies will crisp as they cool. Store in an airtight container at room temperature for up to 1 week.