Gingersnaps

3/4 cup (170 grams) unsalted butter, room temperature
1/2 cup (105 grams) dark brown sugar
1/2 cup (100 grams) white granulated sugar
1/4 cup (60 ml) dark molasses
1 large egg
1/2 teaspoon pure vanilla extract
2 cups (260 grams) all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
Garnish:
1 cup (200 grams) granulated white sugar or coarse white or brown sugar (for covering the cookie balls before baking)

In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugars until light and fluffy (about 2 – 3 minutes). Add the molasses, egg, and vanilla extract and beat until incorporated. In a separate bowl whisk together the flour, baking soda, salt, and spices. Add to the butter mixture and mix until well combined. Cover and chill the batter for about 30 minutes.
Preheat the oven to 350 degrees F (180 degrees C). Line two baking sheets with parchment paper. Bake for about 12 – 15 minutes