salted ginger crisps

I developed these ginger cookies for the Wisconsin Butter Board and they’ve now become one of my favorites. The sea salt brings out the spicy ginger flavor. Check out this recipe and other great recipes on their website.


Cookies
2¾ cups all-purpose flour
2½ teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon ground allspice
¼ teaspoon ground cloves
¾ cup (1½ sticks) butter, softened
1¼ cups dark brown sugar, packed
¼ cup mild molasses
1 tablespoon fresh ginger, peeled and grated
1 egg
2 teaspoon coarse sea salt

Icing
1 cup powdered sugar
½ tablespoon butter, melted
½ teaspoon light corn syrup
1 to 1½ tablespoons milk

Cookies:
In a medium bowl, whisk together flour, ginger, cinnamon, baking soda, allspice and cloves; set aside. With an electric mixer, cream together ¾ cup butter and brown sugar until fluffy. Add molasses and ginger; mix. Add egg; beat until blended. On low speed, slowly add flour and spice mixture, beating until blended. Divide dough in half; shape each half into a flat round. Cover with plastic wrap and refrigerate at least 3 hours or overnight.

Preheat oven to 350°F. Line baking sheets with parchment paper. On lightly floured surface, roll 1 dough round to ¼-inch thickness dusting with additional flour, as necessary, so dough does not stick. Cut dough into desired shapes and place on prepared baking sheets. Sprinkle cutouts with salt; press lightly to adhere salt.

Bake 10 to 12 minutes or until slightly darker in color. Remove to a cooling rack; cool completely (cookies will crisp as they cool). Store in an airtight container at room temperature for up to 1 week.

Icing:
In a medium bowl, whisk powdered sugar, butter, corn syrup and 1 tablespoon milk until smooth. Slowly add additional milk, if necessary, for desired consistency. Drizzle over cookies; let stand until icing is set.

Makes 3 dozen cookies