Fresh Ginger Cookies

Yay!! It's that time of year when making cookies doesn't make the house unbearably hot, but rather gives that toasty warmth and that yummy smell that fills the house with the joy fresh cookies are supposed to. (I'm waxing a little poetic this morning, but that's because I'm MAKING COOKIES!!)
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.