Ingredients
2 cups unbleached all purpose flour
2 teaspoons baking soda
¼ teaspoon salt
1 tablespoon powdered ginger
2 teaspoons cinnamon
1 teaspoon cloves
¾ cup unsalted butter, room temperature
1 cup golden brown sugar, packed
1 large egg
¼ cup molasses
1 tablespoon fresh peeled ginger, grated
1 cup crystallized ginger, chopped finely
turbinado sugar for rolling
Preparation
Sift dry ingredients (flour, spices, etc.) together, set aside.
Beat butter in a stand mixer until fluffy and light, add sugar and beat until creamed and caramel colored. Beat in egg, molasses and fresh grated ginger.
Add the spiced flour mixture, in two parts, to butter mixture. Stir in the chopped crystallized ginger. Blend well.
Roll cookie dough in 1 ½" balls and dredge thoroughly in turbinado sugar, covering the entire surface.
Bake in a preheated 350 degree oven, on Silpats or parchment paper atop ungreased cookie sheets, for 15 minutes. Let cool on the pan for one minute, and then remove to racks to cool. Stores well in airtight containers to maintain crispness. These keep well and even seem to improve with a bit of storage.
