Old Fashioned Gingersnaps

Preheat the oven to 350ºF.

In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, salt, allspice and cloves.

Add the butter, brown sugar, and 1/2 cup granulated sugar to the bowl of a standing mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy, 3 to 4 minutes. Add molasses and egg; beat until well incorporated. Add the flour mixture in batches and mix until combined.

Add remaining 1/4 cup sugar to a bowl. Roll the dough into balls that are 1 inch in diameter, then roll in the sugar. Place 12 balls on a baking sheet 2 inches apart. Bake the cookies 9 to 11 minutes, rotating halfway through the baking time. Remove cookies and cool on wire racks.