Soft Gingersnap Cookies, by Essential Mormon Celebrations Cookbook

3/4 cup butter or margarine, softened

1 cup packed brown sugar 

1 egg

1/4 cup molasses

2 1/4 cups flour

2 teaspoons baking soda

1 teaspoon cinnamon

1 teaspoon ginger

1/2 teaspoon ground cloves

1/4 teaspoon salt

Granulated Sugar 

Cream together butter or margarine, brown sugar, egg, and molasses. In a separate bowl, combine all remaining ingredients except granulated sugar; add to creamed mixture and beat together. Cover bowl and chill in refrigerator for at least one hour.  Using 1 tablespoon as a measure, roll dough into balls, making about 24 dough balls. Dip tops in granulated sugar. Place balls sugared side up, on a greased cookie sheet about 3 inches apart. Bake at 350 degrees for 10-12 min. Immediately remove cookies from baking sheets and cool on wire racks. Makes 24 large cookies.