Gingersnaps

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   1. Preheat the oven to 350u00b0F and prepare 2 sheet pans with Silpats or parchment.

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   2. In the bowl of a mixer, cream together the butter and 1 cup sugar until light and fluffy.

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   3. Add the egg and the molasses and beat until fluffy.

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   4. In a separate bowl, mix together the flour, baking soda, cinnamon, ginger and cloves.

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   5. Add the dry ingredients to the mixing bowl and mix until you have formed a soft and sticky dough.

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   6. Scoop rounded tablespoons of cookie dough into a small bowl with the remaining 3/4 cup sugar in it. Roll the cookies in the sugar until they are coated on all sides.

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   7. Place the cookies on the prepared pans, leaving a few inches in between cookies (they will spread a lot).

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   8. Bake the cookies at 350u00b0F for 8-10 minutes. (8 minutes will create a very soft and chewy cookie, and 10 minutes will yield a much crisper cookie.)

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   9. Let the cookies cool on a rack for a few minutes before eating!

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