1. Preheat oven to 350 degrees F. Spray two baking sheets with vegetable spray or line with parchment paper.

2. In a large bowl, use an electric mixer on medium-high to cream sugar, butter, and shortening well. Add egg and beat until well incorporated. Add molasses and mix well.

3. In a separate bowl, mix flour, baking soda, salt, cinnamon, allspice, and ground ginger. Gradually add dry ingredients to butter mixture, using a wooden spoon or an electric mixer on low speed. Stir in crystallized ginger.

4. Place 1/4 cup sugar in a small bowl. Scoop teaspoons of dough, roll into balls, and coat with sugar. Place on prepared baking sheet about 2 inches apart. Bake for 8 to 10 minutes. Cookies should be just barely firm - they should be soft, but not sticky. Let cookies rest on baking sheet for 1 to 2 minutes, then remove to a cooling rack.

Source: Hannaford fresh Magazine, September - October 2007