Christmas Ginger Snaps

Over a large piece of waxed or parchment paper or a bowl, sift together the flour, ginger, baking soda, cinnamon, and cloves. Add the salt and stir to blwend. Add the crystallized giner and toss to blend well. Set this mixture aside briefly. place the butter in the bowl of an electric sstand moixer or a large mixing bowl. Use the flat beater attachment or a hand-held mixer to beat the butter until it is light and fluffy, about 2 min. Add the granulated sugar and brown sugar and cream together until light and fluffy, about 2 min. add the egg and molassesto the butter mixture and blend together throroughly. Add the dry ingredients to the butter mixture in 3 stages, blending well after each addition. Tightly cover the bowl with plastic wrap and chill in the refrigerator at least 30 min. Adjust the oven racks to the upper an dlower thirds and preheat the over to 350 degrees. Line 2 baking sheets with parchment paper sheets or non-stick liners. Dampen your hands with water. Pinch of 2 T sized pieces of the dough and roll them in your hands into balls, then roll in the sugar. Place the balls on the baking sheets, leavingt 2 in. of space between them so there is room for them to expand as they bake. Bake the cookies for 6 min. Switch the baking sheets and bake another 6 to 7 min., until the cookies are set and the tops are cracked. Removed the baking pans from the oven and cool on racks for 5 min. Use a metal spatula to transfer the cookies.