Triple Ginger Crisps

Here is a favorite of my Mom's, Triple Ginger Crisps. I like these because they are simple but elegant, especially since you roll them in sugar before they go in the oven.

2 cups plus 2 tablespoons all-purpose flour

1½ teaspoons ground ginger

1 teaspoon baking soda

¾ teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature

1½ cups granulated sugar

1 large egg, plus 1 large egg yolk

1 teaspoon grated fresh ginger

2 tablespoons finely chopped crystallized ginger

⅓ cup unsulfured molasses

Coarse sanding sugar

Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper; set aside. Whisk together flour, ground ginger, baking soda, and salt; set aside.

Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment, and beat on medium-high until light and fluffy, about 2 minutes. Add egg and egg yolk; beat to combine. Add grated and crystallized ginger and continue beating until combined. Add flour mixture, alternating with molasses, beginning and ending with the flour mixture. Continue beating until fully incorporated.

Roll dough into 1-inch balls. Coat each ball with sanding sugar, and place on prepared baking sheets, 2 inches apart. Bake, rotating pans once, until flattened and dark golden brown around the edges, about 12 minutes. Cool on pans 5 minutes before transferring to wire racks to cool completely. Cookies may be stored in an airtight container at room temperature for up to 2 days.