Gingersnap Cookies

These are the perfect gingerbread cookie-crisp on the edges, just a bit chewy in the middle, and nice and spicy.

• 1 1/4 cup unsalted butter 
• 2 cups white sugar
• 2 eggs
• 1/2 cup molasses
• 4 cups all purpose flour
• 1/2 tsp salt
• 4 tsp baking soda
• 2 tsp ground cinnamon
• 1 tsp grated fresh ginger or powdered ginger
• 1/2 tsp ground cloves
• 1/3 cup white sugar for rolling
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• Cream the butter well. Add sugar and cream on a medium high speed for about 2 minutes.  Add eggs, one at a time, mixing well after each additional.  Add the molasses and mix until completely blended in.  Add 2 c. of the flour along with the salt, baking soda, cinnamon, ginger and cloves.  Mix well, scraping down often.  Add remaining flour and mix until all the flour is incorporate.  Cover with plastic wrap and put in the refrigerator for one hour.  Put the 1/3 c. sugar into a small bowl.  Roll the dough into a ball, roll the ball into the sugar and place on a cookie sheet covered with a silipat or parchment paper.  Bake at 375 degrees for 11 minutes.  Allow to sit on cookie sheet until completely cool.