Gingersnap Cookies

This recipe makes delicious, moist, and chewy gingersnap cookies with molasses, cinnamon, and cloves for quick and easy Christmas cookies.

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Preheat oven to 350 degrees F (175 degrees C).

Beat butter and 1 cup sugar together with an electric mixer in a large bowl until creamy. Add egg and beat until smooth. Stir molasses into the butter mixture until completely integrated.

Sift flour, baking soda, ginger, cinnamon, salt, and cloves together in a separate bowl; add to the butter mixture and mix until you have a dough. Divide and shape the dough into 36 balls.

Put 1/2 cup sugar in a wide, shallow bowl. Roll dough balls in sugar to coat and arrange onto a baking sheet.

Bake in preheated oven until beginning to crisp around the edges, 13 to 15 minutes.

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