RECIPE PREP: Adjust oven rack to the center position. Preheat oven to 375°F. Line a cookie sheet with parchment paper or a silicone baking mat. Pull out wire cooling racks. 

1. In a large bowl, beat granulated sugar, brown sugar, and butter. Add egg, molasses and vanilla. Mix to combine.
2. In a medium bowl, measure flour using the fluff-sprinkle-swipe method. Add baking soda, salt, ginger, cinnamon and cloves. Mix briefly. Add dry ingredients to wet ingredients. Mix until combined. Don’t over-mix.
3. Use a small metal scoop to form 1-inch balls of cookie dough with a flattened top. Drop pucks directly into a small bowl of  granulated sugar. Roll them in sugar until they’re round and fully coated. Pop the tray of cookie dough into the freezer for 15 minutes.  
4. Bake 9 to 11 minutes, until cookies are puffed up, cracked, and the edges have set. Remove from oven. Let cookies sit on the baking tray for 3 minutes. Transfer to a wire rack. They’ll become firmer and crisper as they cool.

Stored cooled ginger snaps in a zip-top bag or cover tightly in plastic wrap. They’ll stay fresh at room temperature for up to 3 days.