In another bowl, add the flour, brown sugar, cinnamon, ginger, and salt, and mix well
Add the melted butter to the flour mixture and mix well. Set aside.
For the Ginger Cookie
Combine the flour, baking soda, salt and spices together in a bowl. Mix well to combine.
If you want to follow Marie Ayers’s method, mix the shortening until creamy, add the sugar, then the egg and molasses.
But I am too impatient for all this.
I just put the shortening, egg, and molasses directly into the flour mixture and beat them together well. If there are little lumps of shortening in the batter I just squash them with a spoon.
The mixing method is up to you 🙂
Mix gently just enough until the dough holds together to form a ball. You may need to mix by hand to incorporate.
To assemble and bake
Line a cookie sheet with parchment paper. Preheat the oven to 350 degrees F (175 decrees C).
Spoon a generous 2-3 tablespoons of crumb topping into a 1/2 cup dry measuring cup. A metal cup with a slightly rounded bottom edge works well. Spread the crumbs into an even layer.
Pinch off a piece of dough and roll to make a 1″ ball, then flatten into a disk.
Press the cookie dough onto the layer of crumbs in the measuring cup. Press firmly to bring the dough up to the sides of the measuring cup, and so the crumbs hold together.
Invert the pressed cookie onto the parchment — you may need to knock it firmly to release it.
Place cookies about 2″ apart on the cookie sheet. About 6 cookies fit at a time. Sprinkle about 1 additional tsp of crumb topping on each cookie.
Bake for about 12 minutes, rotating cookie sheet front to back and top to bottom halfway through baking time. Cookies are done when edges just barely begin to brown. Remove and let cookies cool for about 5 minutes before removing them to a cooling rack or sheet.
For maximum crunch, store cookies in an airtight cooke jar. Put out a day or two’s worth of cookies, and put the rest in the freezer to replenish your cookie jar as needed.
Did you bake this? Did you eat this? Let me know what you think!