Double Ginger Crackles (Bloomingdales)

1. 1

   ["Position racks in upper and lower third of the oven", "Preheat the oven to 350F", "Line 2 large cookie sheets with parchment or nonstick baking liners", "In a medium bowl, whisk the flour and ground ginger, baking soda and salt", "In a bowl beat the butter and 1 cup of sugar in an KitchenAid", "", "Add the egg, molasses and crystallized ginger", "Beat well", "Add the dry ingredients and mix on low speed until well blended", "Pour remaining 1/3 cup of sugar into a shallow bowl", "Using a 1 Tbl scoop, shape the dough into 1"" balls", "Roll each ball in the sugar to coat", "Set the balls 1 1/2"" to 2"" apart on the prepared cookie sheets", "Bake, rotating the sheets halfway through until the cookies are puffed", "", "If you touch a cookie it should feel dry on the surface but soft inside", "The surface cracks look a bit wet", "Let the cookies sit on the sheet for 5 minutes", "Transfer to a rack to cool completely", "Store in an airtight container."]

No additional tips available.