Fresh-Ginger Cookies

My mother-in-law and I actually made these last year after Thanksgiving (during the first day of hunting season while our men were out in the wilds). We started with a gingersnap recipe from Cooking Light that a friend had sent me, changing it to suit our needs and ingredients we had on hand. I recently made them again with my nieces (see picture below), stashing a small bag of them in the freezer to take along with a meal for a new mother and family. I forgot about them, but my husband found them a few days later and took them to work for my brother's birthday. Are you still with me? Another one of his co-workers liked them so much that he asked for the recipe which I sent along with David to work this morning. All that to say that if they're good enough for someone to be asking for the recipe, then I should post it here!

Fresh-Ginger Cookies
Yield: 2 dozen

3/4 cup sugar
1/4 cup brown sugar
1/2 cup butter, softened
1/4 cup King Syrup (or other corn syrup)
1 tsp vanilla
1 egg
3 TBSP freshly grated ginger root (or less, depending on your taste for ginger)
2 cups flour
1 tsp ground ginger
2 tsp baking soda
1/2 tsp salt

Instructions: Beat sugars and butter together in a mixing bowl until creamy. Add egg, syrup, vanilla, and fresh ginger, and beat until smooth. Sift remaining ingredients into the bowl and stir until incorporated. At this point, if your dough is sticky, refrigerate it. Mine never has been, so I move right on to the next stage. Roll the dough into walnut-sized balls and roll in sugar or cinnamon-sugar mixture as desired. Place on a greased cookie sheet and bake at 350F for 9-11 minutes, depending on how soft you like them. I prefer mine a little chewy, but some people like a firm, dry gingersnap. Eat away!