Molasses - Ginger Crisps - cooking recipe

Ingredients

2 cups all-purpose flour
2 tablespoons all-purpose flour
1 1/2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon salt
16 tablespoons unsalted butter, room temperature
1 1/2 cups sugar
1 large egg plus 1 large egg yolk
1 teaspoon finely grated fresh ginger
2 tablespoons finely chopped crystallized ginger
1/2 cup molasses
1 cup sanding sugar

Preparation

Preheat oven to 350\u00b0F Sift together flour, ground ginger, baking soda and salt. Set aside.
Beat butter and sugar toether with an electric mixer on medium-high speed until pale and fluffy. Beat in egg and egg yolk, then the grated ginger and crystallized ginger. Reduce speed to low. Add flour mixture in 3 additions, alternating with molasses. beat until well-done. Shape teaspoons of dough into balls, and roll in sanding sugar. Space 2-inches apart on parchment-lined baking sheets.
Bake until cookies are flattened and edges are dark golden brown 12-14 minutes. Let cool on sheets 5 minutes, then transfer to wire racks to cool completely. Cookies can be stored in airtight containers for up to 2 days or frozen for up to 1 month.