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.