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1
Cream the butter, 1/2 cup of the granulated sugar, and the brown sugar in the bowl of a mixer fitted with the paddle attachment or in a large bowl with a wooden spoon and beat until light and fluffy (see Know-how, page 315).
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2
Slowly add the egg, molasses, and coffee extract, beating well to combine.
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3
Combine the flour, ground ginger, fresh ginger, baking soda, cinnamon, cloves, and salt in a separate bowl and stir to mix.
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4
Add the flour mixture to the butter mixture and beat just until combined.
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5
Cover the dough with plastic and refrigerate for at least 1 hour or overnight, until firm.
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6
When ready to bake, preheat the oven to 375F.
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7
Combine the remaining 1/2 cup granulated sugar and the crystallized ginger in a small shallow bowl and stir to mix.
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8
Pinch off small pieces of the dough and roll them into 1-inch balls.
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9
Roll each ball in the sugar-ginger mixture to coat evenly and arrange on ungreased baking sheets, spaced about 2 inches apart.
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10
Bake for 12 to 15 minutes, until the edges are set and the center is still soft.
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11
Remove from the oven and let cool on the baking sheets for about 5 minutes.
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12
Serve warm or transfer to a baking rack to cool completely.
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13
Store in an airtight container until ready to serve, or for up to 3 days.
