By allyson letal
In the bowl of your stand mixer fitted with the paddle attachment, cream together softened butter and granulated sugar until light and fluffy. This usually takes 1-2 minutes on high speed.
Add eggs, beating after each addition. then Add molasses, baking soda, ground clove, ground ginger, and ground cinnamon to the mixing bowl and beat until completely combined.
Slowly add in flour, mixing on low speed until completely combined.
Using a cookie scooper or tablespoon measure out dough, roll them between your hands to make them round, then roll in granulated or sanding sugar.
Bake cookies in 375f oven for 8-12 minutes.
Allow ginger snap cookies to cool on baking sheet for approximately 5 minutes before transferring to a cooling rack.
These cookies can be made in advance too! Simply scoop the dough, roll the balls in sugar, and place on a parchment lined baking sheet and freeze until solid. Then transfer to a freezer container.