Preheat your oven to 350F
Mix in a bowl
4 1/2 cups all purpose flour
4 tsp ground ginger (I used dried, but certainly you could use fresh)
2 tsp baking soda
1 1/2 tsp ground cinnamon
2 cups sugar
Once mixed, blend in (with an electric mixer, or stand mixer)
1 1/2 cups butter (softened or melted)
1/2 cup molasses
Once you put your molasses in, your mixer may have a hard time blending the ingredients. I find it works best to use a slower speed so it doesn't burn out the motor.
After your dough is blended, roll your scooped cookies (I use a cookie scoop, but you can use a tablespoon as well) in granulated sugar.
Place on your cookie sheet and bake for 12 to 14 minutes, or until slightly golden brown. If you overcook, they will become crispy gingersnaps rather than chewy ginger cookies. Transfer to a wire rack after cooling on the cookie sheet for a few minutes, then store in an air tight container.