Ingredients

• 2 1/2 cups all-purpose flour
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 cup sugar
• 2/3 cup unsulfured molasses
• 1/4 cup finely minced crystallized ginger

Instructions

1. Preheat the oven to 375ºF. Lightly grease or spray cookie sheets.
2. In a medium bowl, whisk together the flour, ground ginger, cinnamon, baking soda, and salt. Set aside.
3. In a large bowl, with an electric mixer, beat together the butter and sugar on medium speed until light, 2 to 3 minutes. Beat in the molasses. On low speed, gradually beat in the flour mixture just until mixed. The dough will be medium-soft. If it is too sticky to handle, refrigerate for at least 30 minutes.
4. Pinch off pieces of the dough and roll into balls slightly smaller than 1 inch in diameter between your palms. Place on the prepared cookies sheets, spacing them 1 1/2 inches apart. Press each ball lightly with the bottom of a drinking glass, then top each cookie with a few pieces of crystallized ginger.
5. Bake in the center of the oven until slightly flattened, crackled on top, and golden on the bottom, 9 to 11 minutes. Let cool on the cookie sheets for 2 minutes, then transfer to  wire racks to cool completely.