Equipment: Digital Scale (preferred), Cookie Sheets, Medium/Large Mixing Bowls, Measuring Cups and Spoons, Whisk, Spatula, Cooling Rack, Unbleached Parchment, Stand Up Mixer with Paddle Attachment or Hand Mixer

Before You Dive In – Prep: Please read!

• Soften butter
• Bring egg to room temperature (preferred)
• Move oven rack to center

Make cookies!

Step 1: Whisk together the dry ingredients in a medium sized bowl.

Step 2: In a separate large bowl, cream together the butter and brown sugar with a hand mixer or stand mixer on medium. Scrape down the sides of the bowl and add the molasses and egg. Mix on medium until well blended. Scrape down the sides of the bowl again. If using ginger chips, add them in and beat until combined.

Step 3: Gently beat in the dry ingredients on low until flour is fully incorporated. Scrape dough together, cover and refrigerate for an hour.

Step 4: After dough has refrigerated for at least a half hour, preheat oven to 350 degrees Fahrenheit (177C).

Step 5: Roll dough into 1 inch (2.5 cm) balls and roll in the cane sugar. Each ball should weigh approximately 17g (.6 oz). Place on a parchment lined baking sheet 2 inches (5 cm) apart. Bake for 8-10 minutes. Cookies will be slightly rounded when finished and the edges will appear set. They will continue to flatten as they cool and crinkle. If you desire crispier cookies, flatten with the bottom of a glass before baking. Note, cookies will not crinkle when flattened.

Step 6: Remove from the oven and allow cookies to cool on the pan for 2-3 minutes. Transfer to a cooling rack to continue to cool. Store in an airtight container on the counter for softer cookies, or with a loose fitting lid to maintain crisp edges, for up to two days. Freeze for up to a month.

Enjoy!