Gingersnap Cookies

Step 1

In a medium bowl, whisk the flour, ginger, cinnamon, baking soda, salt, cloves, and nutmeg until combined. Set aside.

Step 2

In a large bowl, beat the softened butter, 1/2 cup granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.

Step 3

Turn the mixer to low and beat in the molasses. Scrape the bottom and sides of the bowl, then beat in the egg and vanilla until smooth.

Step 4

Add the dry ingredients to the wet and mix gently by hand until just combined. Cover and chill the dough for 30-60 minutes (until firm).

Step 5

Preheat the oven to 350°F and line two baking sheets with parchment paper or silicone baking mats.

Step 6

Portion the dough into 1-inch balls. Roll each ball in the remaining granulated sugar until evenly coated. Arrange the cookie dough balls onto the baking sheets with 2 inches between each.

Step 7

Bake for 10-12 minutes, or until the cookies have spread and the edges are slightly firm but the centers are still soft. For extra crispy cookies, bake for 12-14 minutes.

Step 8

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy!