Crystallized Ginger and Molasses Cookies

Preheat oven to 350° F.

Combine the flour with the baking soda, spices and salt.

In a mixing bowl, cream together the butter and brown sugar until fluffy. Add the molasses and the egg and blend well. Add the flour mixture in batches until incorporated evenly. Fold in the crystallized ginger.

Form the cookies into 1 1/2-inch balls and roll in the turbinado sugar. Transfer to parchment paper-lined baking sheets and flatten them slightly with the bottom of a glass or your fingers.

Bake for about 12 to 13 minutes. Cookies should be soft in the center.