The spices used in this delicious ginger cookie are also available in a neat package, the Triple Ginger Cookie Kit. Makes an awesome present, especially when given with a box of homemade cookies!
2-1/2 Cups all purpose flour
1/3 Cup Minced Crystallized Ginger
2 tsp. baking soda
1/4 tsp. 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 tsp finely grated fresh peeled ginger
1 1/2 tsp Ground Ginger
1 tsp Ground Cinnamon
1/2 tsp Ground Cloves
1/3 Cup (about) sugar
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. 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.
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.
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: Cookies can be made up to 4 days ahead. Store in airtight containers at room temperature.