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Ginger Snaps

2 1/4 Cups All-Purpose Flour
1 teas. Baking Soda
1 1/2 teas. Watkins Ginger
1 teas. Watkins Cinnamon
1/2 teas. Watkins Ground Cloves
1 Cup Packed Brown Sugar
1 1/2 Sticks (3/4 cup) Butter
1/4 Cup Molasses
1 Large Egg
Parchment Paper
1/4 Cup Granulated Sugar

Into a large bowl sift together 1 cup plus 2 tablespoons flour, baking soda, and spices and whisk in brown sugar. In a small saucepan melt butter and whisk into flour mixture with molasses and egg until combined well. With a wooden spoon stir in remaining 1 cup plus 2 tablespoons flour until combined well. Chill dough, covered, until firm, at least 1 hour, and up to 2 days.

Preheat oven to 350°F. and line baking sheets with parchment paper.  Roll level tablespoons of dough into balls and in a small bowl roll balls in granulated sugar to coat. Arrange balls about 2 inches apart on baking sheets and bake in batches in middle of oven until flattened and a shade darker, 10 to 12 minutes. (Cookies will puff slightly and then collapse slightly, and tops will be covered with little cracks.) Cool cookies on baking sheets 2 minutes and transfer with a spatula to racks to cool completely. Cookies keep in an airtight container at room temperature 5 days.

Makes about 56 cookies.

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