Old-Fashioned Gingersnaps

(Courtesy of Better Homes and Gardens)

Ingredients;
2 c. all-purpose flour
2 tsp. baking soda
2 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
1/2 tsp. ground allspice
1/2 tsp. kosher salt
1/2 c. unsalted butter, melted and cooled
1/4 c. unsulfured dark molasses (not blackstrap)
1/2 c. firmly packed light brown sugar
1/3 c. granulated sugar
3 Tbsp. peeled and grated fresh ginger
1 large egg, beaten
1/2 c. coarse sugar, such as turbinado

Directions:
Position oven racks in upper and lower third of oven.  Preheat oven to 350 degrees.  Line 2 baking sheets with parchment paper; set aside.

In a medium bowl, whisk together flour, baking soda, 2 tsp. ground ginger, cinnamon, nutmeg, allspice and salt; set aside.

In a large bowl, whisk together melted butter, molasses, brown sugar, granulated sugar, 3 Tbsp. grated fresh ginger and egg.  Add the flour mixture.  Stir to combine.  Cover and chill for 1 hour.

Place turbinado sugar in a small, shallow bowl.  Using a tablespoon, scoop out a ball of dough.  Roll dough between your palms into a 1 inch diameter ball.  Continue with remaining dough, then roll balls in turbinado sugar to evenly coat.  Space balls on prepared baking sheets, 2 inches apart.

Bake 10-12 minutes or until edges are crisp and centers are still chewy.  Switch baking sheets between racks and rotate them front to back halfway through.  Remove from oven.  Using a spatula, transfer cookies to wire racks to cool.