Double Ginger Cookies

Ingredients

6 tablespoons butter, softened

2/3 cup plus 3 tablespoons sugar, divided

¼ cup molasses

1 large egg, room temp

2 cups AP flour

2 teaspoons baking soda

½ cup crystallized ginger, finely chopped

1 teaspoon ground ginger

1 teaspoon ground cinnamon

½ teaspoon ground mace

Directions

In a stand mixer cream butter and 2/3 cup sugar until light and fluffy.

Add molasses and egg.  Mix well.

In a separate bowl whisk together flour, baking soda, gingers, cinnamon, and mace.

Add flour to butter in two parts, scraping down the sides between each addition. Mix until well blended. 

With your hands, form the dough into a ball.  Divide into two equal pieces. 

Form each piece into a log.  Wrap with plastic wrap and freeze for 30 minutes.

Preheat oven to 350 degrees.

Put remaining 3 tablespoons sugar into a small bowl.

Remove the dough logs from the freezer.  Pinch off dough and roll into 1” balls.

Roll dough balls into sugar, coating all sides.

Place on baking sheet then flatten to ½” thick with the bottom of a glass.

Bake for 10 to 12 minutes or until tops lightly brown.

Remove from oven and cool on a wire rack.

Makes 48 cookies.