These are super chewy and have a nice ginger bite to them. I would even recommend using them for ice cream sandwiches or even just spreading a nice butter cream in between to cookies for an extra decadent treat.
2 1/4 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 tbsp fresh finely grated ginger
1 tsp ground ginger
3/4 soften butter
1 cup light brown sugar
1/4 cup fancy molasses
1 egg
1 cup white sugar, for rolling
In a bowl combine flour, baking soda and salt. In a seperate bowl either using a kitchenaid or a hand mixer beat butter & brown sugar together until light and fluffy, then mix in ginger, molasses and the egg. Gently fold in dry ingredients, careful not to over mix. Cover and chill in refrigerator for at least 1 hour but up to overnight.
Preheat oven to 350 F
Shape into 1 inch balls and roll in white sugar, place 2 inches a part on an ungreased cookie sheet. Bake for about 15 minutes until edges just start to brown. Don't overbake or you'll get crunchy cookies instead of chewy. Let cool for 1 minute on sheet before moving to a cooling rack. In between batches keep your dough in the fridge so it stays firms. This makes about 24 cookies.
