Ginger and cinnamon cookies

AT YOUR PACE, STEP BY STEP

Let’s get baking

1. 01

   Beat the butter and brown sugar for 2 minutes. Add the molasses and egg and mix until combined.

2. 02

   Sift the flour, ginger, cinnamon, baking soda, and salt. Fold into the butter mixture with a spatula until no dry flour remains.

3. 03

   Cover the dough and refrigerate for 30 minutes. Preheat the oven to 175 °C and line two baking sheets with parchment.

4. 04

   Divide into 24 portions of about 29 g. Roll into balls and coat with the granulated sugar. Arrange on the sheets, 5 cm apart, and flatten very lightly with your palm.

5. 05

   Bake one sheet at a time for 10 to 12 minutes, until the tops crack and the edges are firm. Total baking time includes both sheets.

6. 06

   Leave on the baking sheet for 5 minutes, then on a rack for 15 minutes. Store cooled cookies in a closed container for up to 4 days; they firm up as they cool.

Times are approximate and vary with your oven. Use oven mitts and check doneness before serving.