Gingersnap Cookies
Time: 1 hour

Yield: about 36 cookies
Recipe from my sister in law Erin Jepsen

1 c sugar
1 egg
3/4 c butter
1/4 c molasses

a pinch of cloves
2 1/2 tsp of ginger
1/2 tsp salt
2 tsp baking soda
1 tsp cinnamon
2 1/2 c flour

1. In a large mixing bowl, or your stand mixer combine the sugar, egg and butter. Cream it all up until it's nice and fluffy. Add the molasses and beat for about 1 more minute. If you are using a Kitchen Aid Mixer be sure you scrape the bottom of the bowl with a rubber spatula to be sure all of the molasses gets incorporated.
2. In a separate bowl combine all other ingredients. Add this dry mixture to your creamed mixture and beat until combined.
3. Roll the dough into 1 inch balls...then roll the balls around in a bit of sugar. 
4. Place the balls on a sprayed cookie sheet. Bake at 350 for about 8 minutes, or until the cookies have cracks all along the tops. Baking these the right amount of time is important. Every oven is a bit using the "crack" test is a useful little trick. Take the cookies out of the oven when you see cracks appear along the tops. Then let the cookies finish cooking on the pan. When they have set up a bit, move them to a cooling rack to finish cooling.