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I found these lovely little cookies at Savory Salty Sweet. They are the perfect thing- sweet, spicy, chewy, just a bit of crunchy. They are delectable. The small size means that they take extra time to make but they are so worth it. It’s what makes the texture perfect. Be sure that you make these. You will not be sorry, I promise!
Baby Ginger Cookies
  • ¾ cup unsalted butter, at room temperature
  • 1 cup dark brown sugar
  • 1 beaten egg
  • ¼ cup molasses (dark or light are both fine)
  • 1 ½ cups unbleached all-purpose flou
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground powdered ginger
  • pinch nutmeg
  • 1 teaspoon grated fresh ginger

Preheat oven to 325 degrees.  Line two baking sheets with parchment paper and set aside. Cream together the butter, brown sugar, egg and molasses. Combine remaining dry ingredients in a separate bowl. Slowly add the dry ingredients into the wet ingredients. Mix together until smooth. Add the fresh ginger and stir into batter.

Using a pastry bag or a Ziploc bag with a bottom corner cut off, pipe or squeeze out cookies onto a parchment-lined baking sheet in approximately ¼ teaspoon portions. At the end of the batch, I got tired and started making them a bit larger. About the size of a half dollar. Make each dollop about an inch apart so they have room to spread.

Bake for 7 to 8 minutes, until the edges of the cookies have just begun to appear slightly darkened and dry. Cool the cookies first on the paper. When they are no longer gooey, slip them off onto the wire rack.  My batch made about 250 little cookies.