Ginger Cookies

• 2 cups flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons Ground Ginger
• 1/2 teaspoon Ground Saigon Cinnamon
• 1/8 teaspoon Ground Cloves
• 1 cup sugar
• 1/2 cup Butter
• 1 egg
• 1/4 cup Dark Corn Syrup (or 1/4 c br sugar and 1 T water)
• 1/3 to 1/2 cup sugar

 
1. Combine flour, baking soda, salt, ginger, cinnamon and cloves in a medium bowl; set aside.
2. Beat 1 cup sugar and butter in a large bowl with mixer at medium high speed until well mixed. Beat in egg and corn syrup until smooth. Stir in flour mixture. Refrigerate dough 1 hour or until easy to handle. 3. Place 1/3 to 1/2 cup sugar in a small dish. Shape dough into 3/4 to 1-inch balls; roll in sugar. Place balls 2 inches apart on greased baking sheets.
4. Bake in preheated 350°F oven for 9 to 11 minutes or just until golden around edges. Cool on baking sheet 1 minute; remove to wire racks to finish cooling.

TIP: To speed chilling, place dough in freezer for 15 to 30 minutes instead of refrigerating.