These were a staple at my grandmother's supper table while I was growing up. Among my favorite cookies of all time, these were

mixed flour, 2 cups
Soda, two tablespoons
half a teaspoon of salt
half a teaspoon of crushed clove
1/8 teaspoon of cinnamon, ground
1 teaspoon of ginger powder
1/3 cup of white sugar
Lightly coat a large baking sheet with nonstick cooking spray and preheat the oven to 375 F.
Whisk together the egg, molasses, brown sugar, and oil in a large mixing basin. Stir until combined.
Flour, baking soda, cinnamon, clove, ginger, and salt should be mixed together in a separate basin. Stir until combined.
To make dough, gradually add flour mixture to molasses mixture while stirring continuously.
Form into 1½-inch balls the dough using either your hands or two teaspoons.
In a small basin, pour the white sugar. Before rolling each dough ball in sugar, be sure to coat them completely. Spread the dough out evenly on the baking sheet that has been preheated.
After transferring the baking sheet to the oven, bake for another 10 to 12 minutes, or until the edges of the cookies are slightly browned.
After taking the cookies out of the oven, set them on a wire rack to cool. To facilitate self-service, serve heated on individual plates or spread out on a wide platter.
advice: Use 1½ teaspoons of ground ginger or add a teaspoon of fresh grated ginger to the batter to make the cookies more gingerier.
handy hint: To make the dough even crunchier, roll it in coarse sparkling sugar.