The dough, flavored with molasses and plenty of ginger, is rolled thin and baked into crisp cookies that crack like crystals when broken. Getting the right consistency takes balance; if the dough is too moist, the cookies will be soft, and if it is too dry, they will crumble.
Sift the flour with the ground ginger and baking soda into a bowl and stir to combine.
Beat the butter and brown sugar until creamy, then add the egg and molasses. Mix in the dry ingredients and knead into a dough.
Wrap the dough in plastic wrap and chill it in the refrigerator for 30 minutes; this keeps it from sticking when rolled out.
Roll the dough thinly and cut it with a cookie cutter of your choice. Space the cookies apart on a baking sheet.
Bake in an oven preheated to 170°C / 340°F for 15 minutes, until the edges darken.
Do not roll out the dough before chilling it; warm dough will stick and will not cut cleanly. Allergen: Contains gluten (wheat), dairy (butter), and eggs.
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