00743 11 40 C 11 55. 007431 69 40 ultimate ginger crunch C 47.
They’re made with brown sugar and the perfect amount of warm spices to create a cookie that’s flavorful, extra soft, and easy to make. They way easier and less fussy than making gingerbread men, and you end up with a cookie that’s even more flavorful with a warm ginger molasses flavor. I recommend using dark molasses instead of light, but I’d stay away from blackstrap because it can be overwhelming. The cookie dough is formed into balls, rolled in sugar for extra crunch, and then baked. However, because the dough is quite thin, it makes it more challenging to roll the dough into balls without chilling first. Then form into balls, roll in sugar and bake. Then place the dough balls in a freezer bag for up to 3 months.
When ready to bake, roll the balls in sugar and bake according to the recipe instructions below. I did on freezing cookie dough. They have the perfect ginger molasses flavor, and the softest, chewiest texture. In a separate bowl, beat together the butter and brown sugar until fluffy. Then beat in the molasses, vanilla extract and large egg. Cover the bowl and refrigerate the dough for 30 minutes.
