Martha Stewart's Molasses Ginger Crisps

2 c + 2 T all purpose flour
1.5 tsp ground ginger
1 tsp baking soda
3/4 tsp salt
1 c (2 sticks) butter, room temp
1.5 c white sugar
1 egg + 1 egg yolk
1 tsp grated fresh ginger
2 T finely chopped crystallized ginger
1/3 c unsulfured molasses
Sugar for sanding

1. Preheat oven to 350. Line baking sheets with parchment or nonstick spray. Whisk together flour, ground ginger, baking soda, salt.
2. Beat together butter and sugar til fluffy, about 2 min. Add egg and yolk. Add grated and crystallized ginger and continue beating. Add flour mixture, alternating with molasses, ending with flour mixture. Continue beating.
3. Roll dough into 1 inch balls. Coat each ball in sugar. Bake about 12 minutes, rotating pans once, until flattened and dark brown around edges. Cool 5 minutes on pans before transferring to wire racks to cool completely.