Ginger Snaps

1 1/2 cups granulated sugar
1 cup unsalted butter
1/4 cup molasses
1 large egg
2 1/4 cups flour
1 1/2 tablespoons grated fresh ginger
4 teaspoons ground ginger
2 teaspoons baking soda
1/4 teaspoon salt

Preheat oven to 350 degrees F.

Mix sugar and butter until creamy and light; add molasses and egg, and beat until combined. Decrease speed and add flour, fresh ginger, ginger, baking soda, and salt; beat until just combined, don't over mix. Roll into 1 inch balls and place 2 inches apart on ungreased cookie sheet. Bake for 12 to 13 minutes. Cookie will flatten and be evenly browned. Cool completely before removing from cookie sheet.

Yields 4 dozen.