Double Ginger Cookies

10 oz. (~2-1/2 c) flour
2-3/4 t ground ginger
1 t baking soda
1/4 t salt
6 oz. (3/4 c) butter, at room temperature
1 c plus 1/3 c sugar
1 large egg, at room temperature
1/4 c molasses
3 T finely chopped crystallized ginger

Position racks in the upper and lower thirds of the oven and heat the oven to 350F.  Line two large baking sheets with parchment paper or nonstick baking liners.

In a medium bowl, whisk the flour, ground ginger, baking soda and salt.  In a large bowl, beat the butter and 1 c of the sugar with an electric mixer on medium-high speed until well blended.  Add the egg, molasses and crystallized ginger.  Beat well.  Add the dry ingredients and mix on low speed until well blended.

Pour the remaining 1/3 c sugar into a shallow bowl.   Using a 1-T cookie scoop, shape into 1-inch balls.  Roll each ball into the sugar to coat.  Set the balls 1-1/2 to 2 inches apart on the cookie sheets.

Bake until the cookies are puffed and the bottoms are lightly browned, between 8-12 minutes.  (If you touch a cookie, it should feel dry on the surface but soft inside.  The surface cracks will look a bit wet.)  Let the cookie sit for 1-2 minutes on the rack, then transfer to a rack to cool completely.  When cool, store in airtight containers for up to five days.  (OR freeze them...)

Fine Cooking Cookies, No. 23, Winter 2009, page 29
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