Fresh Ginger Cookies

Recipe View In a large bowl, whisk together the flour, baking soda, and salt to ensure even distribution. (Prep time: 5 minutes)

Recipe View In a separate large bowl, using an electric mixer, beat 1 cup of sugar, softened butter, and grated fresh ginger until the mixture is light and fluffy. (Mixing time: 5-7 minutes). Beat in the molasses and egg until well combined. Gradually fold in the flour mixture until just combined, being careful not to overmix. (Folding time: 3-5 minutes).

Recipe View Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour. This step is crucial for preventing the cookies from spreading too thin during baking. (Chilling time: 1 hour)

Recipe View Preheat your oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper for easy removal and cleanup.

Recipe View Remove the chilled dough from the refrigerator. Roll the dough into 1 1/2-inch balls. Roll each ball in the remaining sugar to coat evenly. Place the sugared dough balls 2 inches apart on the prepared baking sheets. (Prep time: 15 minutes)

Recipe View Bake in the preheated oven until the edges are starting to brown and the centers are mostly set, but still slightly soft. (Baking time: 12-15 minutes).

Recipe View Remove the baking sheets from the oven and let the cookies stand for 1 minute on the sheets before transferring them to wire racks to cool completely. This allows them to firm up slightly and prevents breakage. (Cooling time: 30 minutes)