Molasses - Ginger Crisps

• 2 cups all-purpose flour
• 2 tablespoons all-purpose flour
• 1 1/2 teaspoons ground ginger
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 16 tablespoons unsalted butter, room temperature
• 1 1/2 cups sugar
• 1 large egg plus 1 large egg yolk
• 1 teaspoon finely grated fresh ginger
• 2 tablespoons finely chopped crystallized ginger
• 1/2 cup molasses
• 1 cup sanding sugar

1. Preheat oven to 350u0b0F Sift together flour, ground ginger, baking soda and salt. Set aside.
2. Beat butter and sugar toether with an electric mixer on medium-high speed until pale and fluffy. Beat in egg and egg yolk, then the grated ginger and crystallized ginger. Reduce speed to low. Add flour mixture in 3 additions, alternating with molasses. beat until well-done. Shape teaspoons of dough into balls, and roll in sanding sugar. Space 2-inches apart on parchment-lined baking sheets.
3. Bake until cookies are flattened and edges are dark golden brown 12-14 minutes. Let cool on sheets 5 minutes, then transfer to wire racks to cool completely. Cookies can be stored in airtight containers for up to 2 days or frozen for up to 1 month.

flour, flour, ground ginger, baking soda, salt, unsalted butter, sugar, egg, ginger, ginger, molasses, sanding sugar

Taken from www.food.com/recipe/molasses-ginger-crisps-388161 (may not work)