October 2nd, 2017
From Baking Class, by Deanna F. Cook
Preheat the oven to 350˚F (180˚C)
Stir together the flour, baking soda, salt, ground ginger, cinnamon, and cloves in a medium bowl.
In a large bowl, cream the butter and sugar with an electric mixer. Beat in the egg, molasses, and fresh ginger.
Add the flour mixture in two parts, blending at low speed until thoroughly combined.
Line two cookie sheets with parchment paper or grease them. Roll the dough into balls about 2 inches in diameter.
To make the topping, mix the sugar and ground ginger in a shallow bowl. Roll the balls in the topping and place on the cookie sheets, about 2 inches apart.
Bake for 15 to 20 minutes. Let the cookies sit for 5 minutes on the pan, and then transfer them to a rack to cool completely.