Double Ginger Cookies

Ingredients

• 2 1/4 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 12 tablespoons unsalted butter, at room temperature
• 1/2 cup light brown sugar
• 1/2 cup sugar
• 1 egg
• 1/3 cup molasses
• 1 cup diced candied ginger

Directions

1. Set oven racks in the middle and lower positions, then heat the oven to 350 degrees F. Cover 2 baking sheets with parchment paper.
2. In a medium bowl, whisk the flour, baking soda, ground ginger, cinnamon, cloves, and salt until evenly mixed, then put it aside.
3. In a large bowl, use an electric mixer to beat the butter, brown sugar, and sugar until the mixture looks pale and fluffy, about 4 minutes. Mix in the egg, then the molasses.
4. Tip the dry mixture into the large bowl and beat only until the dough comes together. Fold in the diced candied ginger with a rubber spatula.
5. Scoop or spoon medium mounds of dough onto the prepared baking sheets. Bake until the edges have deepened in color and the centers look set on top, about 10 minutes.
6. Leave the cookies on the baking sheet for 5 minutes, then move them to a wire rack so they can cool completely.
7. Keep the cookies in a sealed container at room temperature for up to 1 week.