Ginger snaps: a spicy snappy sugar cookie

This is going out to one of my followers who is a BIG fan of these tasty morsels.

Gingersnap Cookies:  In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until light and fluffy (about 2 - 3 minutes). Add the molasses, egg, and vanilla extract and beat until incorporated. In a separate bowl whisk together the flour, baking soda, salt, and spices. Add to the butter mixture and mix until well combined. Cover and chill the batter for about 30 minutes or until firm.  Preheat the oven to 350 degrees F (180 degrees C). Line two baking sheets with parchment paper. Place about 1 cup (200 grams) of white granulated sugar in a medium sized bowl. When the dough has chilled sufficiently, roll into 1 inch (2.5 cm) balls. Then roll the balls of dough into the sugar, coating them thoroughly. Place on the baking sheet, spacing about 2 inches (5 cm) apart and, with the bottom of a glass, flatten the cookies slightly.  Bake for about 12 - 15 minutes or until the cookies feel dry and firm on top.  (The longer the cookies bake, the more crisp they will be.) Cool on a wire rack.  Makes about 4 dozen cookies. Gingersnap Cookies: 3/4 cup (170 grams) unsalted butter, room temperature* 1/2 cup (105 grams) dark brown sugar 1/2 cup (100 grams) white granulated sugar 1/4 cup (60 ml) unsulphured molasses 1 large egg 1/2 teaspoon pure vanilla extract 2 cups (260 grams) all purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/2 teaspoons ground cinnamon 2 teaspoons ground ginger 1/2 teaspoon ground cloves Garnish: 1 cup (200 grams) granulated white sugar *If using salted butter, do not add extra 1/4 tsp of salt mentioned later in ingredient list.