Gingery Ginger Cookies

2 1/2 cups all-purpose flour
2 teaspoons baking soda
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup firmly packed light brown sugar
1 large egg (or substitute half a banana, mashed)
1/3 cup unsulphured molasses
1 teaspoon finely grated orange zest, optional
1/2 cup turbinado or other coarse sugar, for coating

Position a rack in the center of the oven and heat oven to 350 F.  Line two baking sheets with parchment paper or foil.

In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, and salt.  Set aside.

In the bowl of an electric mixer, using the paddle attachment, beat the butter and brown sugar at medium-high speed until light and creamy, about 2 minutes.  Add the egg and mix until blended, scraping down the sides of the bowl as necessary.  Add the molasses, and orange zest if using, and mix until blended.  At low speed, add the flour mixture, mixing just until blended.

Place the turbinado sugar in a shallow dish or pie plate.  Roll the dough into 1-inch balls.  Roll each ball in the sugar, coating it completely.  Arrange the balls on the prepared baking sheets, spacing them 2 inches apart.  Bake the cookies, one sheet at a time, for 8 to 10 minutes, until the edges are set and the tops are cracked but the centers are still soft.  Transfer the cookies to a wire rack and cool completely.  

Store in an airtight container at room temperature for up to a week.

Makes about 50 cookies.

From The Good Cookie by Tish Boyle, with minor changes