Double Ginger Crackles 

10 oz. (2 1/4 cups) all-purpose flour
2 3/4 tsp. ground ginger
1 tsp. baking soda
1/4 tsp. table salt
6 oz. (3/4 cup) unsalted butter, at room temp.
1 1/3 cups granulated sugar
1 large egg, at room temp.
1/4 cup molasses
3 Tbs. finely chopped crystallized ginger

Position racks in the upper and lower third of the oven and heat the oven to 350F. Line two large cookie sheets with parchment or nonstick baking liners.

In a medium bowl, whisk the flour, ground ginger, baking soda and salt. In a large bowl, beat the butter and 1 cup of the sugar with an electric mixer on medium-high speed until well blended. Add the egg, molasses, and crystallized ginger; beat well. Add the dry ingredients and mix on low speed until well blended.

Pour the remaining 1/3 cup sugar in a shallow bowl. Using a 1-tablespoon cookie scoop, shape the dough into 1-inch balls. Roll each ball in the sugar to coat. Set the balls 1 1/2 to 2 inches apart on the prepared cookie sheets.

Bake, rotating the sheets halfway through baking, until the cookies are puffed and the bottoms are lightly browned, 12 to 14 minutes. If you touch a cookie, it should feel dry on the surface but soft inside. The surface cracks will look a bit wet. Let the cookies sit on the cookie sheet for 5 minutes and then transfer them to a rack to cool completely. When cool, store in an airtight container.

Source of recipe: Abigail Johnson Dodge, Fine Cooking #75