This gingersnaps recipe will be a favorite with the young and old alike. A great treat for all seasons, especially autumn!
Pre-heat your oven to 320 F (165 C), or on gas mark 2 3/4 and set aside a baking sheet.
Add the butter and brown sugar to the mixing bowl. Start on a low speed for about a minute and then increase the speed for another minute or two.
Put the speed back on low and add the molasses.
Wait about another minute and then add the egg.
Speed up the mixer again to medium until everything is well mixed.
Turn the mixer back to a lower speed and add in half of the flour.
Pour in the other half of the flour and mix it in until it's well blended.
Add in the ground cloves, baking soda, ginger, salt, and cinnamon. Mix everything thoroughly and then turn off the mixer.
Use your spatula to mix the dough a little and then transfer the bowl into the refrigerator for an hour to chill.
Create small dough balls with your hands.
Dip and cover the balls in the sugar and place them on the baking tray. Leave a good 1/2" to 1" space between each ball for expansion.
Bake the cookies for 10 to 15 minutes and then cool them on a wire rack.
Serve the cookies at room temperature.