Mix sugar and butter until creamy and light; add molasses and egg, and beat until
combined. Decrease speed and add flour, fresh ginger, ginger, baking soda, and salt;
beat until just combined, don't over-mix.
Roll into 1 inch balls and place 2
inches apart on ungreased cookie sheet.
Bake for 12 to 13 minutes. Cookie will flatten
and be evenly browned.
Cool completely before removing from cookie sheet.
Yields 4 dozen.
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