Chewy Triple Ginger Cookies

Ingredients

• 2 cups flour all-purpose
• 1 teaspoon ground ginger 
• 1 teaspoon ground cinnamon 
• 0.5 teaspoon baking soda 
• 0.5 teaspoon allspice 
• 0.1 teaspoon ground cloves 
• 0.5 cup butter softened
• 1 cup brown sugar light packed
• 2 tablespoons blackstrap molasses light
• 1 tablespoon ginger grated
• 1  eggs 
• 2 tablespoons candied ginger finely chopped
• 2 tablespoons granulated sugar 

Equipment

• bowl
• baking sheet
• oven

Directions

1. In medium bowl, stir together flour, ground ginger, cinnamon, baking soda, allspice and cloves; set aside. In large bowl, beat butter and brown sugar on medium speed 3 minutes or until light and fluffy.
2. Add molasses, gingerroot and egg; beat on low speed until blended.
3. Add flour mixture; beat until soft dough forms.
4. Divide dough in half; shape each half into 12-inch log. Cover and refrigerate 2 hours or freeze 30 minutes until firm.
5. Heat oven to 350°F. In small cup, combine crystallized ginger and granulated sugar; set aside.
6. Cut logs into 1/2-inch slices. Onto ungreased cookie sheets, place slices 1 1/2-inches apart.
7. Sprinkle with ginger-sugar mixture, pressing lightly into dough.
8. Bake 8 to 10 minutes or until puffed and light brown on bottom. Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely before storing in airtight container.