Ingredients
2/3 cup butter, softened1 cup packed brown sugar1/4 cup molasses1 large egg, room temperature2 teaspoons minced fresh gingerroot1 cup all-purpose flour3/4 cup whole wheat flour3 teaspoons ground ginger1-1/2 teaspoons baking soda1/2 teaspoon fine sea salt or kosher salt1/2 teaspoon ground nutmeg1/4 teaspoon ground cloves3 tablespoons finely chopped crystallized ginger1/4 cup sugar1-1/2 teaspoons ground cinnamon
Preparation
In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in molasses, egg and fresh ginger.
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.
Preheat oven to 350°. 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 baking sheets.
Bake until set, 10-12 minutes. Cool 2 minutes before removing from pans to wire racks. Store in an airtight container.
