Soft Gingersnap Cookies

- Preheat oven to 350 degrees. Move oven rack to the center of the oven.
- Line cookie sheets with parchment paper.
Using a electric mixer, set on low, add the butter and sugars. Beat until the butter is creamed and fluffy.
Add the egg and molasses to the mixture in the bowl. Continue to mix until completely combined.
In a separate bowl (medium) add together flour, ginger, baking soda, cinnamon, cloves, and salt. Mix until all ingredients are blended.
Slowly add some of the flour mixture to the wet ingredients until combined.
With your hands make dough into balls about 1 inch in size. Roll the dough balls in the sugar.
Place the dough balls onto the parchment lined cookie sheets.
Bake 350 degrees for 10-12 minutes.
Remove from the oven. Allow the cookies to cool on the cookie sheet for about 5 minutes.
Transfer the cookies to the wire rack to cool completely.
Store extra cookies in an airtight container.