My favorite are Gingersnaps
2 1/2 cups flour
2 tsp. baking soda
1/2 tsp. salr
12 TBSP unsalted butter
2 TBSP. (TBSP is right) powdered ginger
1 tsp. cinnamon
1/4 tsp. cloves
1 1/4 cups dark brown sugar
1/4 cup molasses
2 TBSP finely grated fresh ginger
1 large egg plus 1 egg yolk
1/2 cup granulated sugar to roll in
Whisk first 3 ingredients in small bowl.
Melt butter in 10 inch skillet over med. heat. Reduce heat to low till starts to brown 2-4 minutes. Pour immediately into large bowl so it stops browning. Add ginger, cinnamon and cloves. Let cool 2 minutes. Whisk in brown sugar, molasses and fresh ginger. Whisk in egg and yolk. Stir in flour till just combined. Cover with plastic and refrigerate for at least one hour.
Adjust racks to upper middle and lower middle in oven and heat oven to 300. Line baking sheets with parchment. Put granulated sugar on plate. Put dough in heaping teaspoons and roll into balls, then roll balls in granulated sugar. (This makes them very crispy)
Place 20 on each cookie sheet. Place 1 sheet on upper rack and bake 15 minutes. Rotate sheet and move down for additional 10-12 minutes. Put second sheet on top at same time. Then move second rack down for 15-17 minutes. Should make 80 cookies.