Recipe courtesy of Judy's Kitchen (
Source:  Bon Appetit Magazine, December 2009
Rating:  8 out of 10
INGREDIENTS:  2-1/2 cups all-purpose flour
1/3 cup minced crystallized ginger
1 tsp. baking soda
1/4 tsp. salt
3/4 cup (1-1/2 sticks) unsalted butter, room temperature
1/2 cup (packed) golden brown sugar
1/2 cup (packed) dark brown sugar
1 large egg, room temperature
1/4 cup light (mild-flavored) molasses
1-1/2 tsp. finely grated fresh peeled ginger
1-1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground cloves
approx. 1/3 cup sugar for rolling

Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350F.  Line 2 baking sheets with parchment paper.  Whisk flour, crystallized ginger, baking soda and salt in medium bowl.  Using electric mixer, beat butter  in large bowl until creamy and light,  about 2 minutes.  Gradually beat in both brown sugars.  Beat on medium high speed until creamy,  about 3 minutes.  Add egg, molasses, fresh ginger, ground ginger, cinnamon, and  cloves.  Beat to blend.  Add flour mixture in 2 additions, beating on low speed just to  blend between additions. 

Place 1/3  cup sugar in small bowl.  Measure 1 Tbsp. dough.  Roll into ball between palms of wet  hands, then roll in sugar in bowl to coat; place on baking sheet.  Repeat with remaining cookie  dough, spacing cookies 2-1/2 to 3” apart to allow for spreading.

Bake cookies until surfaces crack but cookies are soft in center, about 13 minutes.  (Use a toothpick test to ensure cookies are set.)  Cool completely on baking pans set on wire rack before removing.  Yield:  about 40 (3”) cookies