Another great cookie from the Little Flower cookbook. The author uses browned butter* in the recipe that adds some nuttiness. The cookies need to be refrigerated or frozen before baking.
3/4 cup brown butter (*boil butter stirring after the first foam, let foam a second time and the solids will be a deep brown. Remove from heat and cool before using.)
1/4 cup firmly packed light brown sugar
1/2 cup sugar
1 large egg
1/4 cup molasses
2 t. freshly grated ginger
2 cups flour
2 t. baking soda
1/2 t. salt
1 t. ground ginger
1 t. cinnamon
1/2 t. ground cloves
1 T. finely chopped candied ginger
1/2 cup sugar, for rolling the cookies before baking
In mixer, beat the brown butter with both sugars until creamy and pale. Mix in the egg, molasses and fresh ginger. Scrape down sides of the mixing bowl. Combine flour, baking soda, salt, ground spices and candied ginger. Add the flour spice mixture to the egg mixture and mix just until combined. Form dough into 1 1/2″ balls and roll in sugar mixture. Lightly flatten balls with your palm. Chill thoroughly. Bake at 350 degrees for 10 minutes, until the cookies start to crack and the center is still soft.