3/4 cup butter
1 cup packed brown sugar
1/4 cup molasses
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 tablespoons minced fresh ginger root
1/2 cup chopped crystallized ginger
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 Shape dough into 1 inch balls, and place about 2 inches apart onto a lined cookie sheet with parchment paper.
Bake for 9- 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks.