Remembering | Ginger, Molasses, and Spice | Yield about 4 dozen.

This simple ginger cookie satisfies solo, or sandwiched with either Brie cheese spread or vanilla ice cream. It’s soft enough to bend nicely in the mouth and crisp enough on the edges and bottom that you can really taste the baked ginger and sugar blend. The familiar flavor evokes memories of past ginger tastes; Remembering is delicious and versatile.

Ginger, Molasses, and Spice

Ingredients
Step 1:
¾ cup unsalted butter, softened
1 cup light brown sugar

Step 2:
1 egg
1/3 cup molasses

Step 3:
2¼ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ginger
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon salt

Step 4:
3 Tablespoons sugar
1 teaspoon cinnamon
water

Baking Instructions
Step 1:
Cream butter and brown sugar.

Step 2:
Mix in egg and molasses.

Step 3:
Stir together and mix into above.

Step 4:
Refrigerate one hour.
Scoop or spoon teaspoon size balls, roll in your hand until smooth, and place 2″ apart on parchment lined or nonstick baking sheet.
Flatten balls slightly with fingers or the back of a spoon.
Stir sugar and cinnamon together; add a small amount of water to create a thick glaze.
Brush a light coating of glaze onto each cookie top.
Bake at 375° for 10-12 minutes.
Look for crisping edges; take out of the oven before you see a darkened sugar burn. The center will be chewy.
Let sit for a couple of minutes and transfer to a cooling rack.
Eat solo or sandwich with a Brie spread, cream cheese icing, or vanilla ice cream.