I made these up in Anacortes during my winter vacation. They are perfect with milk!
A combination of ground, crystallized, and fresh ginger gives these soft, chewy cookies their intense flavor. Recipe from Bon Appetit.
2 1/2cupsall purpose flour
1/3cupminced crystallized ginger
3/4cup(1 1/2 sticks) unsalted butter, room temperature
1/2cup(packed) golden brown sugar
1/2cup(packed) dark brown sugar
1large egg, room temperature
1/4cuplight (mild-flavored) molasses
1 1/2teaspoonsfinely grated fresh peeled ginger
1 1/2teaspoonsground ginger
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Whisk flour, crystallized ginger, baking soda, and 1/4 teaspoon 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 tablespoon dough. Roll into ball between palms of hands, then roll in sugar in bowl to coat; place on baking sheet. Repeat with remaining cookie dough, spacing cookies 1 1/2 to 2 inches apart.
Bake cookies until surfaces crack and cookies are firm around edges but still slightly soft in center, about 15 minutes. Cool completely on sheets on rack. DO AHEAD Cookies can be made up to 4 days ahead. Store in airtight containers at room temperature.