2 cups (9 ounces) all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 ½ teaspoons ground cinnamon
½ teaspoon allspice
¼ teaspoon salt
8 tablespoons (1 stick) unsalted butter, melted and just warm
¼ cup unsulphured or full-flavored molasses
½ cup sugar
1/3 cup (2.3 ounces) firmly packed brown sugar or light moscovado sugar
2 tablespoons finely minced or grated fresh ginger root
1 large egg
¾ cup (4 ounces) ginger chips or crystallized ginger, cut into 1/4-inch dice
About ½ cup Demura or turbinado or ¼ cup granulated sugar for rolling
Position the racks in the upper and lower thirds of the oven and preheat oven to 350 degrees. Line the baking sheets with parchment paper or silicone mats.
In a medium bowl, combine the flour, baking soda, ground ginger, cinnamon, allspice, and salt and mix thoroughly with a whisk. Set aside.
Combine the warm butter, molasses, both sugars, fresh ginger, and egg in a large bowl (or in a stand mixer, fitted with the paddle attachment) and mix thoroughly. Add the flour mixture and ginger chips and stir until incorporated. The dough will be soft. I gave it a brief (hour or so) chill.
Form the dough into 1-inch balls (1/2 ounce of dough for each). Roll balls in the sugar and place them 2 inches apart on the baking sheets. Bake, rotating the sheets from back to front and top to bottom about halfway through the baking, for about 10 to 12 minutes, or until they puff up and crack on the surface and then begin to deflate in the oven. (I know it may be more time-consuming, but I always bake cookies one sheet at a time on the center rack, I find they are more consistent that way, but it could just be my oven.) For chewier cookies, remove them from the oven when at least half or more of the cookies have begun to deflate; for crunchier edges with chewy centers, bake a minute or so longer.
Slide the parchment sheets of cookies onto cooling racks or use and offset spatula to transfer the cookies, and cool completely. Stored in airtight container, gingersnaps keep for several days.