First printed in Sunset Magazine nearly 20 years ago, this cookie is one of our favorites filled with the flavors of fall spices.
1/2 cup crystallized ginger
About 3/4 cup sugar, divided
6 tablespoons butter, room temperature
1/4 cup molasses
1 large egg
2 c flour
2 teaspoons baking soda
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
In a food processor or blender whirl crystallized ginger and 1/3 cup sugar until ginger is finely chopped.
In the same container, whirl butter and 1/3 cup sugar until fluffy.
Add ginger mixture, molasses, and egg; whirl to mix.
In a bowl, mix flour, baking soda, ground ginger, cinnamon, and nutmeg. Whirl into butter mixture.
Cover dough and chill until firm to the touch, about 1 hour.
Preheat oven to 350°. Shape dough into 1-in. balls and coat in remaining sugar (use a little more sugar if needed). Place balls 2 to 3 in. apart on nonstick or oiled baking sheets.
Bake until slightly darker brown, 11 to 12 minutes, switching positions of baking sheets halfway.