The Ultimate Ginger Cookies
Source: Better Homes and Gardens
Makes 60

3/4 cup butter, softened
1 cup packed brown sugar
1/4 cup mild-flavored molasses
1 egg
2 1/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1/2 teaspoon salt
1/2 cup crystallized ginger, finely chopped
4 teaspoons grated fresh ginger

In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in brown sugar until fluffy. Beat in molasses and egg.

In a medium bowl, stir together flour, baking soda, ground ginger, and salt.

Beat as much of the flour mixture into the butter mixture as you can with the mixer. Stir in any remaining flour mixture. Stir in crystallized ginger and fresh ginger.

Wrap dough in plastic wrap and chill in the refrigerator for 2 hours or until easy to handle. (Or, chill up to 24 hours. If dough becomes too stiff, let stand at room temperature for 20 to 30 minutes before using.)

Shape dough into 1-inch balls. Place balls, 2 inches apart, on ungreased cookie sheets.

Bake in 350 degree F oven for 10 minutes or until browned and set. Cool on wire racks. Store in airtight container for up to 3 days or freeze up to 1 month.