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From Bakesale Betty in Oakland, CA a.k.a. Alice Medrich

Serves 24people
cups all-purpose flour
tsp baking soda
tsp ground ginger
1 1/2
tsp ground cinnamon
tsp ground allspice
tsp salt
tbsp unsalted butter, melted
cup dark molasses
cup granulated sugar
cup (packed) light brown sugar, lump free
large egg
cup finely chopped crystallized ginger (2 ounces)
About 1/4 cup additional granulated sugar or coarse white sugar crystals, for rolling the cookies
Preheat the oven to 350 degrees. Position the racks in the upper and lower thirds of the oven, or in the center if you will bake only one sheet at a time. Line two cookie sheets with parchment paper (or keep sheets ungreased).
Combine the flour, baking soda, ginger, cinnamon, allspice and salt in a medium bowl and mix together thoroughly with a whisk or fork. Set aside.
Combine the warm (not hot) butter, molasses, granulated sugar, brown sugar, and the egg in a large bowl. Mix thoroughly. Add the flour mixture and ginger; stir until incorporated.
Form the dough into 1 1/4-inch balls (slightly more than 1 level tablespoon of dough) to make cookies 2 1/2inches in diameter or use 1/2 tablespoon of dough to make 1 3/4-inch cookies. Roll dough balls in sugar and place them 2 inches apart on the cookie sheets. Bake for 10 to 12 minutes for large cookies, 8 to 10 minutes for small cookies, or until they puff up, crack on the surface, and then deflate in the oven. For chewier cookies, remove them from the oven when at least half of the cookies have begun to deflate; for crunchier edges with chewy centers, bake a minute or so longer. Rotate the sheets from back to front and top to bottom about halfway through the baking time.
Transfer the cookies from the pan to a rack. Cool completely before stacking or storing. Cookies served on the day they are baked will be chewy with crunchy edges. Gingersnaps become completely chewy stored in an airtight container. They are best eaten within 3 days.
Makes 48 2 1/2-inch cookies or 96 1 3/4-inch cookies.

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