These ginger crisps are ideal for holiday baking, but they taste so good that you'll want to make them all year. Warm spices like ginger, cinnamon, and nutmeg are perfectly balanced by the sweetness of molasses in these cookies, making them a crowd-pleaser.
Instructions: Preheat the oven to 350F 175C. Two baking sheets should be lined with parchment paper. Whisk together the flour, baking powder, ginger, cinnamon, nutmeg, and salt in a medium mixing bowl. In a separate large mixing bowl, cream together the butter and granulated sugar until light and fluffy. Incorporate the egg, then the vanilla extract and molasses. Stir in the flour mixture gradually until just combined. Roll the dough in coarse sugar after scooping it into tablespoon-sized balls. Place the balls about 2 inches apart on the prepared baking sheets. Bake for 12-15 minutes, or until the edges are crisp and the centres are soft. Allow the cookies to cool for 5 minutes on the baking sheets before transferring them to a wire rack to cool completely.
Cookie Cutter Ginger Crisps