Giant Ginger Snap Cookies

Preheat oven to 350 degrees F. Line two cookie sheets with Reynolds^® Parchment Paper. Set aside.

Beat butter using an electric mixer on medium to high speed for 30 seconds in a large bowl. Add 1/2 cup granulated sugar, brown sugar, ginger, cinnamon, baking soda, salt and cloves. Mix until combined, scraping bowl occasionally. Beat in molasses and egg. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

Cover and chill for 1 to 2 hours or until dough is easy to handle.

Place coarse sugar in a small bowl. Shape 1/4 cup dough into a ball and roll ball in sugar, if desired. Place balls 3 inches apart on prepared cookie sheets.

Bake one sheet at a time for 15 to 18 minutes or until tops are crackled and edges are firm. Cool 2 minutes on the cookie sheets. Transfer the cookies on the parchment paper to a wire rack; cool completely.