2sticks unsalted butter16 tablespoons, room temperature
1 1/2cupsgranulated sugar
1large eggplus 1 large egg yolk
1teaspoonfinely grated fresh ginger
2tablespoonsfinely chopped crystallized ginger
1/3cupunsulfured molasses
1cupcoarse sanding sugar
Icing
3/4cuppowdered sugar
1TB+ milk
Instructions
Preheat oven to 350 degrees F. Whisk flour, ground ginger, baking soda, and salt.
Beat butter and granulated sugar with an electric mixer on medium-high speed until pale and fluffy. Beat in egg and egg yolk, then the grated and crystallized gingers. Reduce speed to low. Add flour mixture in 3 additions, alternating with the molasses. Beat until well combined.
Shape teaspoons of dough into balls, and roll in sanding sugar. Space 2 inches apart on parchment-lined baking sheets.
Bake until cookies are flattened and edges are dark golden brown, 12 to 14 minutes. Let cool on sheets 5 minutes, then transfer cookies to wire racks to cool completely.
When cookies are completely cool, drizzle with glaze.
Cookies can be stored in airtight containers for up to 2 days or frozen for up to 1 month.
Icing
Mix ingredients. If it's too thick add milk in 1/8 teaspoon milk until the consistency of thick cream.