Gingersnap Cookies

I love the smell of ginger and cinnamon during the fall, so here is one of my favorite fall cookies.

3 3/4 cups all-purpose flour
3 tsp baking soda
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground cardamom (optional)
1 1/2 sticks unsalted butter, room temperature (12 tbsp)
2 cups packed dark brown sugar
2 eggs, beaten
1/2 cup dark molasses
2 tsp fresh lime juice
1 tsp vanilla extract
Sugar for rolling

Sift together the flour, baking soda and spices.  In the bowl of an electric mixer, cream together the butter and brown sugar on medium speed until creamy.
Add the eggs, beating until fluffy.  Add the molasses, lime juice and vanilla.  Continue mixing until well combined.  Gradually add the flour mixture, beating as little as possible.
Divide the dough into two portions and wrap in plastic wrap.  Chill for at least 1 hour.
Preheat the oven to 350 degrees.  Line a baking sheet with parchment paper. 
This is the fun part for the kids - using your hands, roll the dough into 3/4-inch balls and roll the balls in sugar.  Place on the baking sheet and bake for 10 minutes.  Transfer to a cooling rack.  The cookies can be stored in an airtight container.
Makes 5 dozen cookies.