This simple ginger cookie satisfies solo, topped with a slice of Brie or sandwiched with vanilla ice cream. It’s soft enough to blend nicely in the mouth, but crisp enough on the edges and bottom to really taste the baked ginger and cinnamon-sugar glaze. Its flavor evokes memories of past ginger tastes; Remembering is delicious.
- 3/4 Cups unsalted butter, softened
- 1 Cup light brown sugar, packed
- 1 large egg
- 1/3 Cup molasses
- 2 1/4 Cups all-purpose flour
- 2 Teaspoons baking soda
- 1 Teaspoon ground ginger
- 2 Teaspoons ground cinnamon, divided
- 1/4 Teaspoon ground nutmeg
- 1/2 Teaspoon salt
- 3 Tablespoons sugar
In a large bowl, using an electric mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Mix in the egg and molasses. Beat until well blended.
In a small bowl, whisk together the flour, baking soda, ginger, 1 teaspoon of the cinnamon, nutmeg, and salt and add to butter mixture. Beat until just incorporated. Refrigerate the dough for 1 hour.
Preheat the oven to 375 degrees. Scoop or drop the dough by 1-teaspoon-size balls, roll in your hand until smooth, and place 1 ½ inches apart on a parchment-lined or nonstick baking sheet. Flatten balls slightly with fingers.
To make the glaze, stir together the sugar and the rest of the cinnamon together in a small bowl. Add a small amount of water –– start with 1 teaspoon –– to create a thick glaze. Brush a light coating of glaze onto the top of each cookie. Bake for 10-12 minutes. Watch the edges as they begin to crisp; take out of the oven before you see a darkened sugar burn. The center will be chewy. Let sit for a few minutes and transfer to a cooling rack.