Chewy ginger cookie recipe for the holiday season

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Thanksgiving is a few short weeks away and before we know it, the holiday baking season will be upon us. A good friend of mine approached me a few days ago requesting a recipe for soft ginger cookies as the recipes he kept finding were for crispy cookies. Here ya go, Dave! I hope these turn out scrumptious for you.

CHEWY GINGER COOKIES
Ingredients

• 2 cups flour
• 1 tablespoon ground ginger
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 stick softened butter
• 1 cup sugar
• 1/4 cup finely grated fresh ginger
• 1 large egg
• 1/3 cup unsulfured molasses
• sanding sugar

Directions
Line two baking sheets with parchment paper and set aside. Whisk together flour, ground ginger, baking soda and salt. Using a mixer, beat together butter and sugar until fluffy. Be sure to scrape the sides of your bowl as needed. Beat in fresh ginger, egg and molasses. Add flour mixture slowly and beat until well combined. Scoop dough into 1 1/2 inch balls and place on one pf the prepared baking sheets. Refrigerate for 30 minutes. While dough is chilling, preheat oven to 350 degrees F. Roll balls in sanding sugar and place 2 inches apart on the lined baking sheet. Bake 14-16 minutes, until the centers of the cookies are just set. Rotate baking sheets halfway through to ensure even baking. Place sheets on wire racks and cool for 5 minutes then transfer cookies to the racks and allow to cool completely before storing in an airtight container.