Ginger Cookies, triple-ginger

Shamelessly taken and modified from here.

Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 340°F (on our oven). Use a large jelly roll pan with silicone sheet, or teflon cookie sheets.

Mix

2 1/2 cups all purpose flour

1/3 cup minced crystallized ginger (mince with a little of the flour, in the Ulu)

2 teaspoons baking soda

1/4 teaspoon salt

in smaller bowl of electric mixer.

In larger bowl, beat

3/4 cup (1 1/2 sticks) unsalted butter, room temperature (30 sec in microwave, if just out of fridge)

until creamy and light, about 2 minutes. Gradually beat in

1/2 cup (packed) golden brown sugar

1/2 cup (packed) dark brown sugar

Beat on medium-high speed until creamy, about 3 minutes. Add

1 large egg, room temperature

1/4 cup light (mild-flavored) molasses

1 1/2 teaspoons finely grated fresh peeled ginger (or twice that)

1 1/2 teaspoons ground ginger (or twice that)

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

and beat to blend.

Add

flour mixture

in two parts, beating on low to blend between additions.

Place

1/4 cup sugar

in small bowl. Roll dough in 1T lumps into balls in the palm of your hand, then roll in sugar to coat; place on baking sheet and slightly flatten. Continue with 1 1/2" spacing -- roughly 12 cookies to a sheet -- and bake about 14 minutes, until

surfaces crack and cookies are firm around edges but still slightly soft in center.

Cool on racks.