Start by gathering all ingredients on your countertop. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper; this will prevent sticking and make clean-up a breeze.

In a large mixing bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt until evenly combined. This step is essential because it ensures that all your spices are distributed evenly through the dough.

In another bowl, mix the brown sugar and vegetable oil together until well blended. Then add the molasses, egg, and vanilla extract. Whisk until smooth. The mixture should be glossy and slightly thick.

Gradually add the dry ingredients mixture into the wet. Stir with a spatula or wooden spoon until combined. Avoid overmixing; a few flour streaks are perfectly fine. The dough will be soft and a little sticky.

Using your hands, form tablespoon-sized balls from the dough (don’t worry, they don’t need to be perfect). Roll each ball in granulated sugar to coat them evenly. This adds sweetness and helps achieve that delightful snap.

Place the sugar-coated dough balls on your lined baking sheet, spaced a few inches apart. Bake them in the preheated oven for 10-12 minutes.

They will flatten and crack on top while baking. Keep an eye on them; take them out when they’re golden but still soft in the center.

Let the ginger snaps cool for a few minutes on the baking sheet before transferring them to a wire rack. They need to set a bit before munching. Patience is a virtue; I know it’s tempting, but you don’t want to burn your tongue!