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Ingredients:
- 2 1/4 cups (270 grams) all-purpose flour
- 1 cup sugar, plus more for sprinkling
- 3/4 cup unsalted butter, softened
- 1/4 cup molasses
- 1 large egg
- 2 teas ground ginger
- 1 heaping teas crystallized ginger, chopped small (blitzing in a mini food processor suggested)
- 1 teas minced fresh ginger
- 1 teas baking soda
- 3/4 teas ground cinnamon
- 1/2 teas ground cloves
- 1/4 teas salt
Directions:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, molasses, fresh ginger, and crystalized ginger, scraping the sides of the bowl.
- Combine the flour, ground ginger, baking soda, cinnamon, cloves, and salt in a separate bowl. Gradually add to the creamed mixture and mix well.
- Drop onto cookie sheet in approximately 1 1/4 - 1 1/2 inch rounds. Using sieve, sprinkle sugar on top.
- Bake at 350°F for 10-12 minutes, until puffy and lightly browned. Remove from oven, let stand on cookie sheet 2-3 minutes, then transfer to wire rack to cool.
