Double-Ginger Gingersnaps

• 2 12 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 12 teaspoon salt
• 34 cup unsalted butter, softened
• 1 cup packed dark brown sugar
• 1 large egg
• 14 cup molasses
• 2 tablespoons grated fresh ginger
• 13 cup granulated sugar

1. Preheat oven to 350 degrees.
2. Whisk flour, baking soda, ground cinnamon, ginger and salt.
3. In another bowl, beat butter and brown sugar until well blended.
4. Add egg, molasses, and fresh ginger, until well combined.
5. Beat in flour mixture until blended.
6. Roll dough by rounded tablespoons into balls.
7. Roll balls in granulated sugar.
8. Place 3 inches apart on ungreased baking sheets.
9. Bake 10 to 12 minutes, or until cookies flatten and crack.
10. Cool on sheets 2 minutes.
11. Remove to wire rack; cool completely.

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

Taken from www.food.com/recipe/double-ginger-gingersnaps-213384 (may not work)