1/2 cup chopped crystallized ginger
1/3 cup granulated sugar
2/3 cup demerrara or large-granule sugar for decorating
6 tablespoons butter, at room temperature
1/4 cup molasses (Steen’s Cane Syrup may also be used)
1 large egg
2 cups all-purpose flour
2 teaspoons baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Optional (I highly recommend this): 1.5 cups semi-sweet chocolate chips
Preheat oven to 350°.
In a food processor or blender, cut ginger into 1/3 cup granulated sugar until ginger is finely ground. Pour from container and set aside.
Put butter and 1/3 cup sugar in mixer and beat until fluffy. Add ginger mixture, molasses (or cane syrup), and egg, continue beating to mix.
Mix flour, soda, cinnamon, and nutmeg in a separate bowl. Add to butter mixture; beat to blend well.
Stir in chocolate chips at this point if you are planning on adding them.
Cover dough and chill until firm to the touch, about one hour. (Dough may also be frozen into a sliceable log at this point.)
Shape dough into 1-inch balls and coat in large–granule sugar. Place balls 2 to 3 inches apart in lined or non-stick baking sheets.
Bake in a 350° oven until slightly darker brown, 11 to 14 minutes total (if using 1 oven, switch pan positions after about 6 minutes). Transfer cookies to racks to cool. Serve, or store airtight up to 1 week; freeze to store longer.
Makes about 3 dozen cookies.