Ginger Twinkles

Cooking Instructions

Preheat oven to 325 degrees.

Sift the flour, salt, baking soda, cinnamon, and ginger into a mixing bowl and set aside.

Cream the butter, the 1 cup sugar, and the molasses in a mixer until fluffy, 3 to 4 minutes. While the mixer is running, add the egg and beat for 30 seconds. Decrease the mixer speed to low and add the dry ingredients. Mix until fully incorporated. Shape the dough into logs 2 inches in diameter and wrap in plastic wrap. Refrigerate for 30 minutes.

Just before baking, unwrap the dough and cut into 1/2-inch slices. Place the 1/2 cup sugar on a large plate. Drop the cookies into the sugar and coat evenly. Place the cookies on a nonstick baking sheet about 2 inches apart. Bake until golden brown and firm around the edges but still soft inside, 12 to 15 minutes. Let cool for 5 minutes before removing the cookies.

Wine Pairing(s)

Paraiso Chardonnay

Simonnet-Febvre Chablis Premier Cru

Wynns Chardonnay

Verget 'Montee de Tonnerre' Chablis 1er Cru

Conti d'Arco Pinot Grigio

Louis Latour 'Sous le Puits' Puligny-Montrachet

Delete

Corbett Canyon Chardonnay

Rose de Chevalier Rose

Buffalo Grove 'Barrel Select' Chardonnay