Amanda’s Triple Ginger Cookies

Makes about 20 cookies
1 1/2 Cups All Purpose Flour
1 1/2 tsp Baking Soda
2 tsp Ground Ginger
1 tsp Ground Cinnamon
1/4 tsp Ground Nutmeg
1/4 tsp Ground Allspice
1/8 tsp Ground Cloves
1/8 tsp Sea Salt
3/4 cup (120 grams) Crystallized Ginger, Chopped Finely*
1 Stick Unsalted Butter, Softened
1/2 cup Dark Brown Sugar, Packed
1/2 cup Unsulfured Molasses
2 tsp Freshly Grated Ginger*
1/4-1/2 cup Granulated Sugar, For Rolling
* Crystallized ginger can be chilled in the freezer to make chopping easier. Fresh ginger can be stored in the freezer for easier peeling and grating.

In a bowl, sift together the flour, baking soda, spices, and salt. Toss in the chopped crystallized ginger, breaking up any clumps with your finger tips.
In a large bowl, or the bowl of your stand mixer, cream together the butter, brown sugar, and fresh ginger. Pour in the molasses and beat well.
Mix in the dry ingredients until just combined (if necessary, remove the beaters and fold the dough with a rubber spatula instead, until all of the flour is just incorporated). The mixture should be thick and somewhat sticky. Turn the dough out onto a sheet of plastic wrap, fold the plastic over itself, and pat into a 1 inch thick disc. Wrap it up and refrigerate until firm (at least 1-2 hours, or up to a few days).
Divide the dough into about 20 equal chunks, and roll each into a ball between your palms. Roll each ball in granulated sugar, and return to the fridge to keep cool. (Rolled cookies can be stored in the fridge, or frozen in an airtight container, for future baking).
Preheat oven to 325f
Place the chilled balls of dough onto a parchment or silicone lined baking sheet, spacing them at least 1.5 inches apart.
Bake on the middle rack for 10-12 minutes, or until the surface begins to crack – for a crispier cookie, bake a few minutes longer. Let the cookies cool 3-4 minutes before transferring to a wire rack. Once completely cool, cookies can be stored in a baggie or airtight container for several days, or frozen