Crispy Gingersnap Cookies

Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream 3/4 cup butter and 1 cup brown sugar 1 minute, or until fluffy. Add in the egg and beat until smooth. Mix in 1/4 cup molasses until combined.
In a medium bowl, sift or whisk 2 1/4 cups flour, 2 teaspoons baking soda, 2 teaspoons ginger, 1 teaspoon cinnamon, 1/2 teaspoon cloves and 1/4 teaspoon salt. Mix in the butter mixture with a spoon, just until combined, being careful not to over mix. Chill dough 10 to 15 minutes.
Place the granulated sugar into a shallow bowl. Using a medium cookie scoop (or about 1 1/2 Tablespoons), roll the cookie dough into balls. Roll the dough into the sugar. Place on the baking sheet, about 2 inches apart. Lightly flatten the tops with the palm of your hand.
Bake 10 to 11 minutes for cookies that are crisp around the edges, and softer in the center. Bake 12 to 13 minutes for a crisper cookie. Let cool 5 minutes on the baking sheet before transferring to a cooling rack.