Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt. Set aside.
In the bowl of a stand mixer, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add the egg, molasses, and vanilla extract and mix until combined.
Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
Scoop the dough into 1-inch balls and roll each ball in additional granulated sugar. Place the balls on the prepared baking sheets, 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Gingersnaps are believed to have originated in Europe in the 18th century.
Gingersnaps get their crunchy texture from the combination of molasses and baking soda.
Gingersnaps are great for gifting during the holiday season.