Note: These are reminiscent of ginger snaps, except they are thinner and have a much darker flavor and color. Delicious! When you are rolling these, keep the dough (and your hands) as cold as possible. Keep the dough that you are not using in the freezer or it will be VERY STICKY.
2 1/2 cups all-purpose flour
1 3/4 tsp baking soda
2 tsp ginger
1 tsp cinnamon
1/2 tsp salt
1 1/2 sticks unsalted butter, softened
3/4 cup brown sugar
1/2 cup molasses (not blackstrap)
1 large egg
Granulated sugar, for rolling
1) Whisk together flour, baking soda, ginger, cinnamon , and salt.
2) In another bowl, beat the butter, sugar, and molasses. Add the egg and beat for one minute.
3) Blend in the flour mixture. A VERY soft dough will form.
4) Divide the dough in half and wrap in plastic. Freeze for 45 minutes or longer.
5) Shape teaspoonfuls into balls and roll in graulated sugar.
6) Place 2 inches apart on a parchment-lined baking sheet.
7) Bake at 350F for 9 to 11 minutes, until flattened and crackle-topped.
8) They will be soft when they come out of the oven. Allow them to cool. They will become crisp.
Makes 5 1/2 dozen cookies (probably more, though). Per cookie: 60 calories, 9g carbs, 1g protein, 10mg cholesterol, and 2g fat.
source: Parade Magazine, Dec 20, 2009 issue