Ingredients
2
cups Gold Medal™ all-purpose flour
5
teaspoons ground ginger
3
teaspoons ground cinnamon
1
teaspoon baking soda
1/2
teaspoon salt
1
cup granulated sugar
3/4
cup butter, softened
1/4
cup molasses
1
egg
1/2
cup turbinado sugar (raw sugar)
Preparation
Heat oven to 350°F. In medium bowl, mix flour, 3 teaspoons of the ginger, 2 teaspoons of the cinnamon, the baking soda and salt. In large bowl, beat granulated sugar and butter with electric mixer on high speed 2 minutes or until light and fluffy. Add molasses and egg. Beat on medium speed 1 minute or until blended, scraping bowl occasionally. On low speed, gradually beat in flour mixture just until blended.
In small bowl, mix turbinado sugar, remaining 2 teaspoons ginger and remaining 1 teaspoon cinnamon. Shape dough into 1-inch balls; roll in sugar mixture. On ungreased cookie sheets, place balls 2 inches apart.
Bake 12 to 15 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling racks. Sprinkle with remaining sugar mixture.
