Ginger Crinkles

Let's Cook

1. Step 1.

   Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. In a medium bowl, whisk together 2¾ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and ¼ teaspoon kosher salt; set aside.

2. Step 2.

   Using an electric mixer, beat ¾ cup (1½ sticks) unsalted butter at room temperature and 1 cup granulated sugar in a large bowl on medium speed until light and fluffy, about 3 minutes. Beat in 1 large egg, ¼ cup molasses, and 1 tablespoon freshly grated ginger. Reduce speed to low and gradually add the flour mixture, mixing until just incorporated (dough will be soft). Refrigerate until firm enough to handle, about 1 hour.

3. Step 3.

   Place the remaining ½ cup granulated sugar in a small bowl. Roll half the dough into 1-inch balls (about 1 rounded teaspoon each) and then roll each ball in the sugar to coat. Place the balls onto the prepared baking sheets, spacing them 2 inches apart.

4. Step 4.

   Bake, rotating the positions of the baking sheets halfway through, until cookies are puffed, cracked, and set, 8 to 10 minutes. Let cool on the baking sheets for 2 minutes before transferring to a cooling rack to cool completely. Repeat with the remaining dough.