Ginger cookies

1 cup unsalted butter, room temperature

1 cup light brown sugar
1/4 cup unsulphured molasses

2 large egg whites

1/2 teaspoon pure vanilla extract

2 2/3 cups all purpose flour 

2 teaspoons baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

Garnish:

1/2 cup granulated white sugar, for covering the cookie balls before baking.

Beat butter and sugar until light and fluffy. Add molasses, egg whites, and vanilla extract and beat until incorporated. 
In a separate bowl whisk together the flour, baking soda, salt, and spices. Add the flour mixture to the butter mixture and mix until well combined. Cover the batter with plastic wrap and chill in the refrigerator for about at least an hour, or overnight.
Preheat the oven to 350 degrees F (180 degrees C). Line two baking sheets with parchment paper. 

Place 1/2 cup of white granulated sugar in a medium sized bowl. 
When the dough has chilled, roll into 1 inch balls. Then roll the balls of dough into the sugar, coating them thoroughly. Place on the baking sheet, spacing about 2 inches apart and with the bottom of a glass, flatten the cookies slightly. Bake for about 8-10 minutes or until the cookies are firm but are still a little soft in the centers. (The longer the cookies bake, the more crisp they will be.) Cool on a wire rack. 

Note: This recipe makes about 4 dozen cookies. Simply halve the recipe for 2 dozen.