2 cups (500 ml) unbleached all-purpose flour

1 teaspoon (5 ml) baking soda

1/4 teaspoon (1 ml) salt

1/2 cup (125 ml) unsalted butter, softened

1/4 cup (60 ml) brown sugar

3/4 cup (180 ml) molasses

1 egg

2 tablespoons (30 ml) crystalized ginger, finely diced

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line two baking sheets with parchment paper.

In a bowl, combine the flour, baking soda, and salt.

In another bowl, cream the butter and brown sugar with a whisk. Add the molasses, egg, and ginger and stir to combine. Stir in the flour with a wooden spoon.

With a 45 ml (3 tablespoons) ice cream scoop, form approximately eight balls of dough on each baking sheet, spacing them evenly.

Bake, one sheet at a time, for about 12 minutes. Let cool on a wire rack.

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