CANDIED GINGER MOLASSES COOKIES

Ginger and molasses are a match made in heaven. These slightly spicy and chewy cookies are always a hit at fall tailgates.

2 cups plus 2 tablespoons all-purpose flour

½ teaspoon ground cinnamon

¾ teaspoon ground ginger

¾ teaspoon allspice

½ teaspoon salt

1 ½ teaspoons baking soda

½ cup (1 stick) butter, softened

1 cup firmly packed brown sugar

1 large egg

⅓ cup molasses

¼ cup chopped candied ginger

⅓ cup white sugar

In a medium bowl whisk together the flour, cinnamon, ginger, allspice, salt, and baking soda. In a large bowl beat the butter and brown sugar using an electric mixer on medium speed for 2 minutes. Add the egg and molasses to the butter mixture, and continue mixing until the ingredients are well blended. Mix the flour mixture into the butter mixture in two batches, and then stir in the candied ginger until it is well incorporated. Wrap the dough in plastic wrap, and refrigerate for at least 2 hours or overnight.

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Place the white sugar in a bowl. Roll the chilled dough into 1-inch balls, and then roll the balls in the white sugar. Place the balls on the baking sheet, and lightly press each cookie with the bottom of a glass. Be sure to space the cookies 2 inches apart. Bake for 8 to 10 minutes. The cookies will be soft. Let them cool for 5 minutes on the baking sheet, and then move them to a wire rack to cool completely.

MAKES 24 COOKIES.