Triple-Ginger Cookies

• 2 1/2 cups all purpose flour
• 1/3 cup minced crystallized ginger
• 2 teaspoons baking soda
• 1/4 teaspoon 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 teaspoons finely grated fresh peeled ginger
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/3 cup (about) sugar

1. Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350u0b0F. 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.
2. 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.
3. 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:
4. Store in airtight containers at room temperature.

flour, ginger, baking soda, salt, unsalted butter, golden brown sugar, brown sugar, egg, light, ginger, ground ginger, ground cinnamon, ground cloves, sugar

Taken from www.epicurious.com/recipes/food/views/triple-ginger-cookies-356326 (may not work)