Gingersnaps that aren't so snappy

 Cream together:
3/4 cup butter, softened
1 cup sugar
1/4 cup molasses
1 egg

Mix together:
2 cups flour
2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1 tsp cloves
1 tsp ginger

Add dry ingredients to the wet ingredients and mix well.  Wrap dough in plastic wrap and refrigerate for at least 1 hour.  Roll into small balls (large marble size).  Dip balls in white sugar and place on a cookie sheet.  Bake at 375 for 8 minutes.  Don't overbake!  You want the cookies to be a bit crisp on the outside but chewy on the inside!