- 2 cups plus 2 tablespoons unbleached all-purpose flour
- 1 1/2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 2 sticks (1 cup) unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 1 large egg, plus 1 large egg yolk
- 2 tablespoons finely chopped crystalized ginger
- 1 teaspoon finely grated fresh ginger
- 1/3 cup unsulfured molasses
- 1 cup coarse sanding sugar
- Preheat oven to 350 degrees. In a medium bowl, whisk together flour, ground ginger, baking soda, and salt.
- In the bowl of a mixer fitted with the paddle attachment, beat butter and granulated sugar on medium-high speed until pale and fluffy. Beat in egg and egg yolk, crystallized ginger, and grated ginger. Reduce speed to low. Beat in flour mixture in three additions, alternating with molasses, beginning and ending with flour mixture and beating until combined after each addition. Cover; refrigerate until firm, at least 1 hour.
- Using a 1-teaspoon ice cream scoop, scoop dough into rounded teaspoons onto parchment-lined baking sheets. Refrigerate until firm, about 30 minutes. Roll dough into balls; coat with sanding sugar. Place 12 balls onto each parchment-lined sheet, spacing 2 inches apart.
- Bake, rotating sheets halfway through, until cookies are flat and edges are dark golden brown, 12 to 14 minutes. Let cool 5 minutes on sheets, then transfer to wire racks and let cool completely. Cookies can be stored in airtight containers at room temperature up to 2 days or frozen up to 1 month.