Ingredients
– 3/4 cup unsalted butter, at room temperature
– 1 cup dark brown sugar
– 1/4 cup molasses
– 1 egg
– 2 1/4 cups unbleached all-purpose flour
– 2 teaspoons ground ginger
– 2 teaspoons baking soda
– 1/2 teaspoon salt
– 1 1/2 tablespoons finely chopped fresh ginger
– 1/2 cup finely chopped crystallized ginger
Preparation
Cream the butter and brown sugar in a large mixer bowl. Beat in the molasses and then the egg.
Sift the flour, ground ginger, baking soda and salt together. Stir into the butter mixture with a wooden spoon until blended. Add the fresh and crystallized gingers and stir until well mixed. Refrigerate the dough, covered, at least 2 hours or overnight.
Preheat the oven to 350 degrees. Grease cookie sheets.
Shape the dough into 1-inch balls and place about 2 inches apart on the cookie sheets. Bake until browned, about 10 minutes.
Remove cookies to wire racks to cool completely. Yields 3 1/2 to 4 dozen cookies.
