Notes: Candied ginger in syrup is sold in 9 1/2- to 10 1/2-ounce jars. These cookies will be chewy; for crisper cookies, bake 3 to 5 minutes longer. High-altitude note: At a mile high, decrease brown sugar to 3/4 cup, increase flour to 2 1/2 cups, and decrease baking soda to 1 1/2 teaspoons.
1/2 cup drained chunks candied ginger in syrup, plus 1/4 cup syrup
1/4 cup light molasses
1 1/2 tablespoons chopped fresh ginger
2 teaspoons ground ginger
1 cup firmly packed dark brown sugar
About 3/4 cup (3/8 lb.) butter or margarine, at room temperature
1 large egg
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/4 cup granulated sugar
How to Make It
In a blender, whirl candied ginger and syrup, molasses, fresh ginger, and ground ginger until smooth. Scrape into a large bowl. Add brown sugar and 3/4 cup butter, and beat with a mixer at medium speed until well blended. Add egg and beat until blended.
In another bowl, mix flour, baking soda, and salt. Add to ginger mixture and stir, then beat until blended. Cover dough with plastic wrap and chill until firm to touch, about 1 1/4 hours in the freezer or 4 hours in the refrigerator.
Pour granulated sugar into a small bowl. Shape dough, 2 tablespoons at a time, into 1 1/2-inch balls and roll in sugar to coat. Set balls 2 inches apart on buttered 12- by 15-inch baking sheets.
Bake 2 pans at a time in a 325° oven until cookie edges spring back when lightly pressed but centers are still soft, 15 to 18 minutes; switch pan positions halfway through baking. Let cookies stand 1 minute on pans, then transfer with a wide spatula to racks to cool. Serve, or store airtight up to 3 weeks; freeze to store longer.