These nicely spicy ginger cookies, sweetened with both molasses and brown sugar for rich flavor, can be made chewy or crisp: it's up to you. While they might strike you as a wintertime cookie, perfect with a steaming mug of cocoa, they're equally at home with a glass of ice-cold lemonade on a hot summer's day.
In a large bowl, beat together the brown sugar, butter or shortening, molasses, and egg until blended.
Stir in the baking mix and spices.
Refrigerate the dough, covered, for a minimum of 1 hour, or up to 2 days.
Preheat the oven to 325°F.
Scoop rounded tablespoonfuls of dough and roll into balls. Dip the tops of the balls in sugar.
Place the balls, sugar-side up and 2" apart, on ungreased or parchment-lined baking sheets.
Bake the cookies just until set and not raw-looking, about 13 to 16 minutes.
Remove the cookies from the oven. For softer cookies, immediately transfer them from the baking sheets to a cooling rack. For crispier cookies, allow the cookies to cool for 5 minutes on the baking sheets before transferring them to a rack to finish cooling.
For filled cookies, use our Sandwich Cookie Filling. It's especially nice with the addition of the grated peel of half an orange.
Be aware: Some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.
