Ingredients

The following ingredients have 4 Servings
  • 3/4 cup plus 1 Tbsp unsalted butter (softened)
  • 3/4 cup granulated sugar
  • 1 egg
  • 1/4 cup molasses
  • 1 Tbsp plain Greek yogurt
  • 1/4 cup sugared ginger chunks (cut into small pieces (optional))
  • 2 1/4 cups MINUS 2 Tbsp all-purpose flour
  • 2 tsp ground ginger
  • 1/2 tsp baking soda
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp kosher salt
  • Additional sugar (for rolling - I used Turbinato coarse sugar)

Instruction

  • Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
  • Using a standing mixer fitted with the paddle attachment, cream butter and sugar together until light and fluffy - four to five minutes. Beat in egg. When thoroughly incorporated, add the molasses and yogurt.
  • In a mixing bowl, combine the flour, ginger, baking soda, cinnamon, cloves and salt. Reduce the mixer to the lowest speed and add the dry ingredients to the butter-sugar mixture in thirds. Beat until the flour is completely mixed in.
  • Pour a bunch of Turbinado sugar onto a small plate. Roll the dough into 1 1/2" balls that weigh anywhere from .8 to 1 ounce. I like to weigh the balls so that I know they cook evenly. Roll the balls in the Turbinado sugar and place 2 inches apart on the cookie sheets. These cookies will spread.
  • Bake for 15 - 16 minutes, or until the edges begin to firm up. The cookies will be puffy. Cool on cooling racks.