2 t baking soda
1/2 t salt
1 T ground ginger (I've substituted grated fresh ginger here with good results, I think I use 2-3 times as much fresh as ground)
1 t ground cinnamon
3/4 c (1 1/2 sticks) butter at room temperature
1 c sugar
1 egg
1/4 c molasses
3-4 T chopped crystallized ginger
extra sugar for rolling
Sift flour, baking soda, salt, ground ginger and cinnamon. In electric mixer, cream butter and sugar until light and fluffy. Beat in egg, followed by molasses. With mixer on lowest speed, beat in flour, followed by crystallized ginger. Roll batter in your hands into 1 inch balls, then roll in sugar. Set on ungreased baking sheets. Bake in 350 degree oven for 10-12 minutes until crisp on outside but a little soft on top. Cool on wire racks.
I've found the recipe makes about 40 cookies, say 3 cookie sheets worth.
From Joanie Daniels recipe in the Boston Globe