I like these better than rolled gingerbread.  No gicky-sweet icing to get in the way of the rich ginger and molasses.  These are so good...warm and spicy and chewy.  I had never used crystallized ginger before this, but it definitely gives these cookies a nice kick.

Double Ginger Crackles
adapted from Fine Cooking

 2 1/4 cups flour
2 3/4 teaspoons ground ginger
1 teaspoon baking soda
1/4 teaspoon salt
6 ounces butter, at room temperature
1 1/2 cups sugar
1 egg, at room temperature
1/4 cup molasses
3 tablespoons finely chopped crystallized ginger

Preheat oven to 350 degrees.  Line baking sheets with parchment paper.

Combine flour, ground ginger, baking soda and salt in large bowl and whisk together.

In mixer, beat butter with 1 cup sugar until light and fluffy.  Add egg, molasses and crystallized ginger and beat.  Add the flour mixture and stir just until combined.

Put remaining 1/2 cup sugar in a shallow bowl.  Form dough into 1" balls and roll in sugar.  Place on baking sheets 2" apart.

Bake 12-14 minutes, or until lightly browned and slightly puffed.  Cookies should still be soft and a bit wet inside.

Let cookies cool on baking sheet for 5 miniutes, then remove to wire rack.