Gingersnaps

Directions

1. 1
   In a large bowl, whisk together the flour, baking soda, cinnamon, cloves, pepper, and salt; set aside.
2. 2
   In the bowl of an electric mixer fitted with the paddle attachment, beat butter, brown sugar, molasses, and ginger on medium-high speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl as needed.
3. 3
   Beat in the egg until smooth and combined, about 1 minute.
4. 4
   Add flour mixture, and beat on low speed until just combined.
5. 5
   Transfer dough to a bowl and wrap in plastic; refrigerate until well chilled, about 1 hour or overnight.
6. 6
   Preheat the oven to 350F, with racks in the center and lower third.
7. 7
   Line two large baking sheets with parchment paper.
8. 8
   Shape dough into 1-inch balls.
9. 9
   Place granulated sugar in a shallow bowl; roll balls in sugar to coat completely, and place about 2 inches apart on the prepared sheets.
10. 10
    Bake, rotating sheets halfway through, until cookies are deep golden all over and centers are firm, 15 to 18 minutes.
11. 11
    Transfer cookies to a wire rack to cool completely.
12. 12
    Cookies can be kept in an airtight container at room temperature for up to 4 days.