Gingersnaps

2 1/4 cups all−purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup packed brown sugar
1 1/2 sticks (3/4 cup) unsalted butter
1/4 cup molasses
1 large egg
parchment paper
1/4 cup granulated sugar

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