Giant Gingersnaps

Directions

1. 1
   In medium bowl combine flour, baking soda, salt and cloves; set aside.
2. 2
   In large bowl, using electric mixer, cream butter, 1 cup sugar and egg until fluffy, scraping the sides of the bowl occasionally.
3. 3
   Beat in corn syrup at low speed.
4. 4
   Add flour mixture and ginger until just combined.
5. 5
   Refrigerate dough until easy to handle.
6. 6
   Heat oven to 350°.
7. 7
   Grease two large cookie sheets and set aside.
8. 8
   Take small pieces of dough, roll into a ball, then in cinnamon-sugar mixture (cinnamon plus 1/4 cup sugar).
9. 9
   Place about 2 to 3 inches apart on cookie sheets.
10. 10
    Bake 15 to 18 minutes, until lightly browned.
11. 11
    Cool on wire racks.