Ginger-iffic

When I make a batch of cookies, I usually have to split it in half or in thirds because I don't really have anyone that I can push three dozen cookies on once a week. Since my grandpa got out of the hospital, he has steroid-induced diabetes, so the number of baked goods I have been able to give him has decreased significantly.



Anyway, I made these ginger cookies because I really like molasses-based goodies and it originally makes 18 cookies, which meant that I didn't have to deal with weird measurements like 5/16ths of a teaspoons.



The only problem I ever really have with ginger and molasses is that I can never really tell when they're done, which can lead to some overcooking. I think these were just about perfect though; the crunchy sugar topping really brought out the spice of the actual cookie.




Ginger Nuts
Makes 1 1/2 dozen cookies

1/4 cup unsalted butter, melted and cooled
2 tablespoons molasses
1/2 cup unrefined dark brown sugar
1 egg
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1/4 teaspoon ground allspice
Granulated sugar, to decorate

Preheat the oven to 350 degrees. Mix the butter, molasses, brown sugar, and egg in a large bowl. Sift the remaining dry ingredients together and sitr into the butter mixture.

Using about 1 1/2 tablespoons of dought at a time, form the dough into balls. Place the balls 2 inches apart on a non-stick baking sheet or a standard baking sheet lined with parchment paper. Lightly press the cookies into 1 1/4-inch rounds.

Refrigerate the cookies for one hour before baking. Then, sprinkle with granulated sugar and bake for 10 to 12 minutes; the cookies will puff up, then settle when cooked. Transfer the cookies to a wire rack to cool.