1/2 c. butter, softened
3/4 c. light brown sugar, firmly packed
1/4 c. dark molasses
1 egg white
1 tbsp. grated fresh ginger
1 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. salt
1 1/2 tsp. baking soda
1/4 c. sugar, optional

Beat butter, brown sugar and molasses in small bowl until fluffy. Add egg white, ginger, ground ginger, cinnamon, cloves, salt and beat.

Combine flour and baking soda add to butter mixture. Beat on low speed just until combined. Mixture may be refrigerated, covered, up to 5 days.

Preheat oven (375 degrees). Place sugar in dish. Drop dough by rounded measuring teaspoonfuls into sugar, toss to coat. Place 1 1/2 inches apart on ungreased baking sheets. Bake 7 minutes for chewy cookies or 8 minutes for crispy cookies.