Cristy Brice's Indian Ginger Snap Cookies

Ingredients
· 9 1/2 ounces all-purpose flour
· 1 1/2 teaspoons baking soda
· 1 tablespoon ground ginger
· 1/2 teaspoon ground cardamom
· 1/2 teaspoon ground clove
· 1/2 teaspoon kosher salt
· 7 ounces dark brown sugar
· 5 ounces unsalted butter, room temperature
· 3 ounces molasses, by weight
· 1 large egg, room temperature
· 2 teaspoons finely grated fresh ginger
· 4 ounces finely chopped candied ginger

Directions
· Preheat the oven to 350 degrees F.
· In a medium mixing bowl whisk together the flour, baking soda, ginger, cardamom, clove and salt.
· Place the brown sugar and butter into the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until light and fluffy, 1 to 2 minutes.
· Add the molasses, egg and fresh ginger and beat on medium for 1 minute.
· Add the crystallized ginger and using a rubber spatula, stir to combine.
· Add the dry ingredients to the wet and stir until well combined.
· With a 2-teaspoon sized scoop, drop the dough onto a parchment lined half sheet pan approximately 2-inches apart.
· Bake on the middle rack of the oven for 12 minutes for slightly chewy cookies or 15 minutes for more crisp cookies.
· Rotate the pan halfway through cooking.
· Remove from the oven and allow the cookies to stay on the sheet pan for 30 seconds before transferring to a wire rack to cool completely.
· Repeat with all of the dough. Store in an airtight container for up 10 days.
· If desired, you may scoop and freeze the cookie dough on a sheet pan and once frozen, place in a resealable bag to store. Bake directly from the freezer as above.