Sparkling Ginger Cookies

From an advertisement handout I found a gem of a ginger cookie recipe. The original recipe calls for "Sugar in the Raw" or a very coarse granulated sugar but I've used fine sugar and colored coarse sugars and they both worked well. There is 1-2 hours needed to chill the dough so allow extra time for preparation.

• Ready In: 2 hrs 20 mins
• Serves: 48
• Yields: 4 dozen

Ingredients

• 2  cups all-purpose flour
• 3⁄4 teaspoon baking soda
• 1⁄4 teaspoon salt
• 2  teaspoons ground ginger
• 1⁄2-1  teaspoon cinnamon
• 1⁄8-1⁄4 teaspoon ground cloves
• 1⁄2 cup butter, softened (no substitutions)
• 1  cup granulated sugar
• 1  egg
• 1⁄4 cup dark corn syrup

• Topping or Rolling

• 1⁄3-1⁄2 cup  coarse sugar (or coarse colored sugars)

Directions

1. Combine flour, baking soda, salt, giner, cinnamon and cloves in a medium bowl and set aside.
2. Beat butter and the 1 cup of sugar in a large bowl with mixer at medium high speed until well mixed.
3. Beat in egg and corn syrup until smooth.
4. Stir in flour mixture.
5. CHILL dough 1-2 hours or until easy to handle.
6. Preheat oven to 350F.
7. Shape dough into 1 inch balls and roll in the extra 1/3-1/2 cup sugar.
8. Place dough balls about 2 inches apart on a greased baking sheet.
9. Bake for 9-11 minutes or just until golden around edges.
10. Cool on wire racks before storing in an air tight container.