Ingredients
1/2 cup butter, softened1/2 cup packed brown sugar1 large egg, room temperature3 tablespoons molasses1/2 teaspoon grated fresh gingerroot2-1/4 cups all-purpose flour1/2 teaspoon baking powder1/2 teaspoon ground ginger1/4 teaspoon salt1/4 teaspoon baking sodaICING:1/2 cup confectioners’ sugar2 to 3 teaspoons water1/4 cup finely chopped crystallized ginger
Preparation
Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg, molasses and fresh ginger. In another bowl, whisk flour, baking powder, ground ginger, salt and baking soda; gradually beat into creamed mixture. Refrigerate, covered, 2 hours or until firm enough to handle.
Shape dough by tablespoonfuls into balls; place 1 in. apart on ungreased baking sheets. Flatten slightly with bottom of a glass. Bake until cookies are set and edges begin to brown, 12-14 minutes. Remove from pans to wire racks to cool completely.
For icing, in a small bowl, mix confectioners’ sugar and enough water to reach desired consistency. Drizzle over cookies; sprinkle with crystallized ginger.
