- 12 tablespoons (1½ sticks) unsalted butter, softened
- 1½ cups sugar
- 1 large egg
- ¼ cup molasses
- 2 cups whole wheat pastry flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 2 teaspoons baking soda
- ½ teaspoon salt
- Position a rack in the center of the oven and preheat the oven to 350°F. 2 baking sheets with parchment paper waxed paper and set them aside.
- Place the butter and 1 cup of the in a medium-size mixing bowl. Beat an electric mixer at medium speed smooth, 2 to 3 minutes. Add the egg molasses and beat until combined, 1 minute.
- Whisk together the flour, ginger, cinnamon, baking soda, and salt in a small bowl.
- With the mixer on low speed, slowly add the flour mixture to the butter mixture and beat until the dough is smooth.
- Roll pieces of the dough between your palms to form 1-inch balls. Lightly dip the tops of the balls in the remaining ½ cup of sugar. Arrange the dough balls on the prepared baking sheets, sugar side up, 2 inches apart.
- Bake the cookies until they are very fragrant and cracks appear on top, 8 to 12 minutes.
- Place the baking sheets on a wire rack cool for 5 minutes. Then, using a spatula, remove the cookies from the baking sheet and place them directly on the rack to finish cooling. The cookies can be stored in an airtight container for 1 month.