Chewy Gingersnap Cookies

This was submitted by Carol Evan

2 1/4 Cflour
1 1/2 teasbaking soda
2 1/2 teasground ginger
1 teasground cinnamon
1/4 teasground cloves
1/4 teaskosher salt
3/4 C(1 1/2 sticks) unsalted butter, room temp.
3/4 Cdark brown sugar
1/2 Cgranulated sugar, plus 1/2 cup for rolling
2 Tbspunsulphured molasses
1/2 teasvanilla
1/2 Cfinely chopped candied ginger (optional)

1. In a medium bowl, wisk together the flour, baking soda. ground ginger, cinnamon, cloves and salt.
2. In a large bowl using an electric mixer on medium-high speed, beat the butter, brown sugar, and cup of the granulated sugar until fluffy 2 to 3 minutes, scraping down the sides as needed.
3. Beat in the egg.
4. Then beat in the molasses and vanilla.
5. Add flour mixture and, with the mixer on a low speed, mix until just incorporated. The dough will be stiff. sti f.
6. Mix in candied ginger.
7. Put the remaining 1/2 cup sugar in a bowl. Between the palms of your hands, roll the dough into 2 tablespoon size balls, then roll in the sugar to coat. Place 2 inches apart on the pans.
8. Bake 12-15 minutes rotating halfway through, until the edges are set. (the center will still be quite soft.) Let cool in pan for 5 minutes before transferring to a wire rack.