This is a recipe I cut out of a magazine years ago, and I love it still. It's a soft, chewy cookie made with fresh ginger. Totally tastes like fall. (And I never make just one batch. I always double or triple.)Fresh Ginger Cookies
2-1/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
2 Tbsp. grated fresh ginger
12 Tbsp. butter (room temperature)
1 cup sugar (plus more for rolling)
1/4 cup molasses
1 egg
Combine flour, soda and salt. In a separate bowl, cream sugar, grated ginger, and butter until fluffy. Beat in molasses and egg. Beat in flour mixture until combined. Chill at least 1 hour. Preheat oven to 350. Roll dough into 1-1/2 inch balls and roll in sugar. Place on ungreased baking sheet. Bake until edges just start to brown, about 13-15 minutes. Centers will still be soft., Let stand on cookie sheet 1 minute, then remove to cooling rack to cool completely.
