Creating Gingersnap Cookies is simple if you follow these easy steps:

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, sift together the flour, ginger, cinnamon, cloves, baking soda, and salt.
3. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
4. Add Molasses and Egg: Mix in the molasses, egg, and vanilla extract until fully combined.
5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
6. Chill Dough: Cover the dough and refrigerate for about 30 minutes for easier handling.
7. Form Cookies: Roll the dough into small balls (about 1 inch) and roll them in sugar if desired.
8. Place on Baking Sheet: Arrange the dough balls on the prepared baking sheets, leaving space between each cookie.
9. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers are soft.
10. Cool: Remove from the oven and let the cookies cool on the baking sheets for 5-10 minutes before transferring them to wire racks to cool completely.

Following these straightforward steps will yield delicious Gingersnap Cookies that will have everyone coming back for more!