Ginger Cookies

from: Epicurious

4 cups all-purpose flour
1/2 teaspoon salt
2 1/4 teaspoons baking soda
2 teaspoons ground ginger
1½ teaspoons ground cloves
1½ teaspoons cinnamon
2 sticks (1 cup) unsalted butter, softened
2½ cups sugar
½ cup unsulfured molasses
2 large eggs

• Preheat oven to 325°F and lightly grease 2 large baking sheets.
   
• In a large bowl whisk together flour, salt, baking soda, ginger, cloves, and cinnamon.
   
• In another large bowl with an electric mixer beat together butter, and 2 cups sugar until light and fluffy and beat in molasses. Beat in eggs, 1 at a time, beating well after each addition. Gradually beat in flour mixture and combine well.
   
• In a small shallow bowl put remaining 1/2 cup sugar. Form dough into balls and roll in sugar. On baking sheets arrange balls about 4 inches apart and flatten slightly with bottom of a glass dipped in sugar.
   
• Bake cookies in batches in middle of the oven 15 minutes, or until puffed and golden. (Cookies should be soft.) Transfer cookies with a metal spatula to racks to cool.

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