Posted May 7, 2017 by Brenda. Filed under
- 3/4 cup butter or shortening, or combination
- 1 cup packed brown sugar
- 1 egg
- 1/4 cup molasses
- 2 1/4 cup flour
- 2 teaspoons ground ginger
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 tablespoons fresh ginger root, grated
- 1/2 cup crystallized ginger, finely chopped
- coarse sugar for dipping
- Cream butter/shortening an sugar. Beat in egg and molasses.
- Combine flour, ground ginger, baking soda and salt. Stir into egg mixture on low speed.
- Stir in ginger root and crystallized ginger.
- Cover and refrigerate at least two hours.
- Roll into 1 inch balls; dip tops into sugar.
- Bake 11-12 minutes.