| 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. |