Ginger Cookies

Ginger Cookies

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking soda
• 1/4 teaspoon coarse salt
• 1 tablespoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1 cup (2 sticks) plus 2 tablespoons unsalted butter
• 1/2 cup packed dark-brown sugar
• 1 cup granulated sugar
• 1 large egg
• 1/4 cup unsulfured molasses

1. In a medium bowl, whisk together the flour, baking soda, salt, ginger, nutmeg, and cinnamon; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy; about 5 minutes. Beat in the egg and molasses. Add the flour mixture; mix until combined. Form dough into a flat round; wrap in plastic wrap. Chill the dough at least 2 hours or overnight.
3. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside. Pour the remaining granulated sugar into a bowl. Form the dough into 1-inch rounds; roll each ball in the sugar. Place the sugar-coated balls on the prepared baking sheets, spacing the balls about 2 inches apart. Using the palm of your hand, flatten each ball slightly into a flat disk.
4. Bake the cookies until brown, rotating the sheets from top oven rack to bottom and bottom to top halfway through baking to promote even browning, about 10 minutes. Transfer the cookies to a cooling rack. Store cookies in an airtight container up to 1 week.