Triple Gingersnappers

• 1/2 cup butter, softened
• 14 tablespoons granulated sugar
• 2 tablespoons light brown sugar
• 2 teaspoons dark molasses
• 1 large egg white
• 2 tablespoons grated fresh ginger
• 1 1/3 cups all-purpose flour
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon table salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/3 cup crystallized ginger, minced

1. Beat first 4 ingredients at medium-high speed with an electric mixer 30 seconds. Add egg white and fresh ginger; beat 1 minute. Sift together flour and next 6 ingredients. Add flour mixture to butter mixture; beat at low speed 30 seconds. Scrape bowl; fold in crystallized ginger.
2. Divide dough into 2 disks; wrap tightly in plastic wrap. Chill 4 hours to 3 days. Unwrap 1 dough disk; generously flour both sides. Place between 2 pieces of parchment paper, and roll to 1/8-inch thickness. Chill 30 minutes. Repeat with remaining dough disk.
3. Cut chilled dough with a 2 1/2-inch round cutter; place cookies 2 inches apart on parchment paper-lined baking sheets. Chill 15 minutes.
4. Preheat oven to 350u0b0. Bake, in batches, 12 minutes. Rotate pans front to back; bake 4 more minutes. (Cookies will puff up and collapse.) Cool completely on parchment paper on wire racks.

butter, sugar, light brown sugar, dark molasses, egg white, ginger, flour, ground ginger, ground cinnamon, baking soda, salt, ground nutmeg, ground cloves, ginger

Taken from www.myrecipes.com/recipe/triple-gingersnappers (may not work)