Triple-Ginger Gingersnaps

• 2/3 cup butter, softened
• 1 cup packed brown sugar
• 1/4 cup molasses
• 1 large egg, room temperature
• 2 teaspoons minced fresh gingerroot
• 1 cup all-purpose flour
• 3/4 cup whole wheat flour
• 3 teaspoons ground ginger
• 1-1/2 teaspoons baking soda
• 1/2 teaspoon fine sea salt
• kosher salt
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 3 tablespoons finely chopped crystallized ginger
• 1/4 cup sugar
• 1-1/2 teaspoons ground cinnamon

1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in molasses, egg and fresh ginger.
2. Combine flours, ground ginger, baking soda, salt, nutmeg and cloves; gradually add to creamed mixture and mix well. Stir in crystallized ginger. Cover and refrigerate until easy to handle, about 1 hour.
3. Preheat oven to 350u0b0. In a small bowl, combine sugar and cinnamon. Shape dough into 1-in. balls; roll in sugar mixture. Place 3 in. apart on parchment-lined
4. .
5. Bake until set, 10-12 minutes. Cool 2 minutes before removing from pans to wire racks. Store in an airtight container.

butter, brown sugar, molasses, egg, fresh gingerroot, flour, whole wheat flour, ground ginger, baking soda, salt, kosher salt, ground nutmeg, ground cloves, crystallized ginger, sugar, ground cinnamon

Taken from www.tasteofhome.com/recipes/triple-ginger-gingersnaps/ (may not work)