Triple the Ginger Cookies Recipe

In a large bowl cream together the butter and brown sugar until smooth. Beat in the egg and molasses. Combine the flour ground ginger baking soda and salt; stir into the molasses mixture using a wooden spoon. Mix in the fresh and crystallized gingers. Cover and refrigerate dough for at least 2 hours or overnight.

Preheat oven to 350 degrees F (175 degrees C). Shape dough into 1 inch balls and place about 2 inches apart onto ungreased cookie sheet.

Bake for 10 minutes in the preheated oven or until lightly browned. Cool on wire racks.