Preheat Oven: Preheat oven to 350°F. Grease two cookie sheets or line them with parchment paper.
Make Cookie Dough: Sift the flour, salt, baking soda, cinnamon, cloves and ginger together in a medium sized bowl. In another bowl, mix the 1 cup of sugar and the butter together well. Add the egg, molasses and dry ingredients; mix well.
Form Cookies: Place the sugar in a small bowl. Form into 1-inch balls using a small cookie scoop. Roll the balls into the sugar.
Bake and Cool: Place rolled cookies onto the prepared cookie sheets and transfer the cookie sheets to the oven. Bake for about 13 to 15 minutes. Let the cookies cool for 3 minutes on the cookie sheets, then transfer to a cooling rack to finish cooling.
Whatever you do, don’t over bake these little babies! If you do they will dry right out.
When storing in an airtight container, place an apple slice in with the cookies to keep them moist.
These cookies have a cake-like texture.
While some cookies dough need chilling time in the fridge, there's no need to chill this cookie dough. Keep in mind that if you chill the dough the cookies will spread less when baked.
Your gingersnap cookies will last in the fridge for about 2–3 days in an airtight container. Keep an apple slice in the container to ensure the cookies stay moist!
You can definitely freeze these gingersnaps! Just bake them, cool them and store in a freezer bag or airtight sealed container. They will last in the freezer for up to 6 weeks and you can just pull them out as needed!