Snappy Gingersnaps

1/2 lb. unsalted butter, room temp.
1 1/2 cup sugar
1 large egg
1/4 cup molasses
4 tsp. ground ginger
1 1/2 Tbs. grated fresh ginger
2 tsp. baking soda
1/4 tsp. salt
2 1/4 cups all-purpose flour

Oven to 350F.
Cream the butter and sugar until very light and creamy.
Add the egg, mix, then the molasses and mix until combined. Decrease to low speed and mix in the gingers and the dry ingredients. Do not over mix.

Form each cooked using about 1 Tbs. of dough for each, 2 inches apart on parchment-lined baking sheets.
Bake until flat and evenly brown, about 13 minutes.
Cool, then remove from baking sheets.

Source of recipe: Emily Luchetti