Slightly Crispy Ginger Cookies

Ingredients (make about 25 3" cookies):

Unsalted butter 7 tablespoons
Sugar 6 tablespoons
Egg 1/2
Dark molasses 1/4 cup
All purpose flour 1 1/4 cups
Baking soda 1 1/4 teaspoons
Ground ginger 1 tablespoon
Ground cinnamon 1/4 teaspoon
Salt 1/4 teaspoon
Diced uncrystallized ginger 1/4 cup

Tools:

Method:

In a bowl, using an electric mixer beat together the butter and the sugar until creamy for about 5 minutes.
Add the egg and beat until fluffy for about 5 minutes.
Add the molasses and beat to combine.
In another bowl, sift together the flour, baking soda, ground ginger, cinnamon, salt.
Add the flour mixture to the butter mixture and beat until well mixed for 2 to 3 minutes.
Stir in the uncrystallized ginger until evenly distributed.
Using a piece of plastic wrap, form the dough into a log about 1 1/2 inches in diameter. Wrap tightly in plastic wrap and refrigerate until well chilled, at least 4 hours or for up to 2 days.
Preheat an oven to 325°F. Line 2 baking sheets with parchment paper. Using a sharp knife, cut each log into slices 1/8 inch thick.
Arrange the slices on the prepared baking sheets, spacing them about 1 inch apart.
Bake at 325F until golden for 8 to 10 minutes.
Remove from the oven, transfer to a rack and let cool.

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