½ cupDemerara Sugar (Turbinado Sugarone !important;margin: 0px !important” src=”http://ir-na.amazon-adsystem.com/e/ir?t=afafe-20&l=as2&o=1&a=B002KOTMX0″ alt=”” width=”1″ height=”1″ border=”0″ /> or granulated sugar may be substituted)
In a medium bowl, sift flour, salt, baking powder, cinnamon and ginger and set aside.
In the bowl of a stand mixer with the paddle attachment, cream butter, white sugar and molasses until fluffy – about 3-4 minutes.
Add egg and beat for 30 seconds. Scrape sides of bowl and mix again.
Add dry ingredients on low speed until thoroughly mixed.
Divide dough into four logs, eight inches long. Seal each one in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 325 degrees.
On a cutting board, cut a log in half and half again. Then cut each quarter into thirds, yielding 12 cookies. Repeat for other three logs for 48 pieces.
Pour Demerara sugar in a pie plate. Line four cookie sheets with parchment paper or if nonstick, no parchment needed.
Roll each slice on one face and all of the edges in the sugar and then place sugared side face up in your pans; 12 per pan. (If you sugar both sides, they slide on the pan and don’t stay put). Alternatively, you can roll each slice into a ball and press slightly to get a perfect surface. The way these cookies bake, the way they look going into the oven is how they will look coming out, just a bit bigger. Any imperfections don’t get baked out. If these are for show, you should roll first to create a nice even look, but not necessary.
Bake one pan 12 to 15 minutes until cookies start to dry out around the edges but are still soft in the middle. (Ours took exactly 14 minutes but ovens differ and cookie sheets differ.) Repeat for the other three pans.
Let sit on pan for five minutes then transfer to cooling racks before storing.
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