Ginger Snap Cookie Thins

Directions

1. 1
   Preheat the oven to 350.
2. 2
   Line baking sheets with parchment paper
3. 3
   In a small bowl whisk flour, baking soda, salt,cinnamon,ginger and cloves.
4. 4
   In a large bowl beat butter with both sugars until light and fluffy, 2 to 3 minutes
5. 5
   Add egg and vanilla and molasses and beat in
6. 6
   Add four mixture to butter mixture and mix just until blended.Mjx in raisins
7. 7
   Chill dough 30 to 60 minutes.
8. 8
   Have garnish/rolling sugar spread out on a plate.
9. 9
   Roll batter into 1 inch balls, place in garnishing sugar.
10. 10
    Roll.in sugar to cover dough balls
11. 11
    Place on prepared pans 2 inches apart.
12. 12
    Bake 10 to 12 minutes for chewy centers with crispy edges.
13. 13
    Bake 14 minutes for a crisp cookie
14. 14
    Cool on pans 2 minutes then transfer to wire racks to cool completely
15. 15
    NOTE; I listed the raisins as optional BUT for a wonderful chewy cookie that has a crisp edge please add them.and cook.for the shorter time.