Gingersnaps

Directions

1. 1
   Into a large bowl sift together 1 cup plus 2 tablespoons flour, baking soda, and spices and whisk in brown sugar.
2. 2
   In a small saucepan melt butter and whisk into flour mixture with molasses and egg until combined well.
3. 3
   With a wooden spoon stir in remaining 1 cup plus 2 tablespoons flour until combined well.
4. 4
   Chill dough, covered, until firm, at least 1 hour, and up to 2 days.
5. 5
   Preheat oven to 350F.
6. 6
   and line baking sheets with parchment paper.
7. 7
   Roll level tablespoons of dough into balls and in a small bowl roll balls in granulated sugar to coat.
8. 8
   Arrange balls about 2 inches apart on baking sheets and bake in batches in middle of oven until flattened and a shade darker, 10 to 12 minutes.
9. 9
   (Cookies will puff slightly and then collapse slightly, and tops will be covered with little cracks.)
10. 10
    Cool cookies on baking sheets 2 minutes and transfer with a spatula to racks to cool completely.
11. 11
    Cookies keep in an airtight container at room temperature 5 days.