Fresh Ginger Cookie

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons grated gingerroot
1 cup sugar
12 tablespoons softened butter (1 1/2 sticks)
1/4 cup molasses
1 egg
sugar (for rolling cookies in)

Preheat oven to 350.
In a large bowl, combine flour, baking soda, and salt.
In a separate large bowl, beat ginger, butter, and 1 cup of sugar until light and fluffy; beat in molasses and egg.
Gently fold in flour mixture until just combined and chill for 1 hour.
Roll dough into 1 1/2 inch balls then roll in sugar. Place about 2 inches apart on ungreased cookies sheets.
Bake until edges start to brown (about 15 minutes). Centers will be slightly soft.
Let stand 1 minute then transfer to wire racks to cool.