These thin and chewy ginger molasses cookies are crisp on the outside, nice and chewy inside, and warmly spiced. An old-fashioned cookie at its best.
FLOUR. If you opt to measure by volume instead of weight, whisk the flour first to aerate it, then spoon into a measuring cup, and then level it off with the back of a knife. Sift the flour after measuring using a fine mesh strainer or flour sifter.
BUTTER. I used room temperature butter that is 65 degrees Fahrenheit. If you don’t have a thermometer, test the butter by placing your finger on the butter and pressing down slightly. Room temperature butter will be cool to the touch and leave a slight indentation. If this sounds too fussy, cold butter will work fine if using a stand mixer (this will not work if using a hand mixer).
EGG. To measure 1/2 an egg, beat 1 egg in a small dish and measure out 2 tablespoons for the cookies. Use the remaining egg for another use (such as in your morning scramble!) or discard.
SUGAR. Rolling the cookie dough balls in sugar before baking creates a sugary crunch on the final cookie. If you like the extra crunch, go for it! Otherwise, the cookies are delicious without.