Be a baking superstar and use these cookies to make the crumbs for the Gingersnap Pecan Crust for the Spiced Sweet Potato Pie (previous recipe). The cookies (and crust!) can be made the day before you’d like to make the pie.
Makes about 2 dozen cookies
⅔ cup demerara sugar
1/2 cup butter, softened
⅔ cup sugar
1 egg
3 tablespoons molasses
1-1/2 cups flour
3 teaspoons ground ginger
3/4 teaspoon ground cinnamon
3/4 teaspoon ground cayenne pepper
1 teaspoon baking powder
1/4 teaspoon salt
1 Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper. Pour the demerara sugar in a shallow bowl. Set aside.
2 In a large bowl, with an electric mixer, cream together the butter and sugar. Add the egg and molasses and mix well. In a separate medium bowl, whisk together the flour, ginger, cinnamon, cayenne, baking powder, and salt. Slowly add it to the butter and sugar mixture while the mixer is running. Mix to thoroughly combine.
3 Using the palms of your hands, roll the dough into 1-inch balls. Roll the balls in the demerara sugar to coat. Place the cookies 2 inches apart on the cookie sheets. Flatten each cookie slightly with the heel of your hand or a spatula.
4 Bake 8–12 minutes or until set and the bottoms are golden. Cool completely on a wire rack, then serve.