Soft gingerbread cookies

Ingredients:

• 110g unsalted butter, room temperature, plus extra for greasing baking sheets
• 2.5 cups premium flour
• 1 teaspoon of baking soda
• 1 teaspoon ground ginger
• 1/4 teaspoon salt
• 0.5 cup granulated sugar
• 0.5 cup molasses
• 1 large egg
• 1 teaspoon finely grated ginger root
• 1/4 cup finely chopped candied ginger
• 0.5 cup coarse sugar

Preparation:

1. Position oven racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Lightly grease 2 baking sheets with butter.
2. In a medium bowl, whisk together the flour, baking soda, ground ginger, and salt. In a large bowl, beat the butter and granulated sugar with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the molasses, egg, and fresh ginger. The mixture may look curdled. Reduce the mixer speed to low; add the flour mixture and mix until smooth. Add the candied ginger and fold in with a rubber spatula. The dough should be soft but not sticky; if it is sticky, refrigerate for 15 minutes.
3. Scoop 1 tablespoon of dough into balls. Roll them in coarse sugar. Place the balls on the prepared baking sheets, spacing them about 2 inches apart. Bake, rotating the baking sheets halfway through, until the edges are set but the centers are still soft, 12-14 minutes. Cool on the baking sheets for 5 minutes, then transfer to wire racks and cool completely.