These cookies are well loved around here. Moist, chewy, not too sweet, with that particular Kāhili Ginger zing – they get eaten so fast! We like them a little on the rare side and pull them out of the oven right at 12 minutes, but if you’re into a crispier cookie, bake them for slightly longer.
3/4 cup butter
1 cup white sugar
1/4 cup molasses
2 cups all-purpose flour
1 tablespoon Kahili Ginger powder
1 teaspoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
Preheat over to 350° F.
In a medium bowl, cream together the butter and sugar until smooth.
Beat in the egg and molasses until well blended.
In a separate bowl, combine the flour, ginger, cinnamon, baking soda, and salt.
Sift the dry mixture into the molasses mixture and stir to form a dough.