Makes about 4 dozen
1/2 cup (1 stick) unsalted butter
1/4 cup mild molasses
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 cup sugar
1 tablespoon ground ginger
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon kosher salt
1 egg, lightly beaten
4 ounces crystallized or candied ginger, chopped
1/2 cup coarse sugar or sanding sugar
In a small saucepan over low heat, melt the butter. Remove from the heat and stir in the molasses and vanilla. Set aside to cool.
In a medium bowl, sift together the flour, sugar, ginger, baking soda, cinnamon, nutmeg, cloves and salt. Add the beaten egg to the cooled butter mixture and mix well with a fork. Stir in the chopped ginger. Fold the butter mixture into the flour mixture. Cover tightly and refrigerate until firm, about 15 minutes.
Meanwhile, preheat an oven to 375°F.
Place the course sugar in a small bowl. Roll the dough into 1-inch balls. Toss the balls in the sugar to coat and place the balls on ungreased baking sheets, about 2 inches apart.
Bake for 10 minutes, or until the bottoms begin to brown; the cookies will be a little soft and remain chewy. Cool on the baking sheet for about 5 minutes, then transfer to a rack to cool.