Soft and Chewy Gingersnaps

Preheat oven to 375.

In a large bowl, cream together brown sugar and butter until light and fluffy. Add molasses, egg and vanilla and mix well. In another bowl, combine flour, baking soda, ginger, salt, cinnamon and cloves and whisk to combine. Gradually mix dry ingredients into wet ingredients, 1 cup at a time. When flour mixture is completely incorporated and dough comes together, cover dough and chill 10 minutes. Place ¼ cup sugar in a small bowl. Roll about two tablespoons of dough into a ball and roll in sugar. Place dough ball onto a lightly greased baking sheet and lightly press to flatten slightly. Repeat with remaining dough, leaving about 2 inches between balls for spreading. Bake 9-10 minutes. Allow to cool 5 minutes on the baking sheet. Use a thin metal spatula to remove cookies from chest and allow to cool completely on a wire rack. Store in airtight container.