megan's ginger snaps

This recipe is from Food52.com, a great website that has compiled some really good recipes. It has been hit or miss with some of the recipes, but i do like this recipe I've made from here. I made these to put in little gift bags I gave to all of teachers. They are punchy cookies and go perfectly with a steaming cup of tea or coffee. They also hold up really well in case of transport and are super quick to throw together and bake. I have a small oven , so I really appreciate the short baking time.

Megan's Ginger Snaps
from food52.com

*The original called for candied ginger. I am not the biggest fan of candied ginger, but you can still add it if you care for it.

Ingredients
1 cup all purpose flour
3/4 cup whole wheat flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground cloves
1 cup packed light brown sugar
5 ounces butter, softened
3 ounces molasses
1 large egg
1 Tablespoon freshly grated ginger
*5 ounces candied ginger, roughly chopped
1/2 cup demera sugar for rolling

 In a medium bowl, mix together flours, baking soda, spices, and salt.

In a large bowl, cream together butter and sugar until fluffy. Add the molasses, egg, and ginger and beat until just combined. Stir in the candied ginger, if using.

Add the dry ingredients to the wet and stir until it just comes together into a dough.

Refrigerate the dough for at least an hour, up to a day. (If you are impatient, like me, I just put this dough into the freezer for twenty minutes and clean up a bit in the meantime.)

Preheat oven to 350 degrees and line two baking sheets with parchment paper or a silicon mat.
Pour the demera sugar into a shallow pan or plate for rolling.

Scoop about two Tablespoon sized balls and roll them into the sugar. Place the balls about two inches apart on the baking sheets. Bake for 12-15 minutes until golden brown. (A shorter baking time will yield a chewier cookie)

Let cool or just eat :)