Soft Gingersnaps

1 cup all-purpose flour, divided

1 cup brown sugar

¾ cup shortening

¼ cup molasses

1 egg

1 teaspoon baking soda

1 teaspoon ground ginger

1 teaspoon ground cinnamon

½ teaspoon ground cloves

1 ¼ cups all-purpose flour

¼ cup white sugar

Preheat oven to 375 degrees F (190 degrees C).

Beat 1 cup flour, brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon, and cloves in a large bowl until thoroughly combined; stir in remaining 1 1/4 cup flour. Shape dough into 1-inch balls and roll in white sugar; place 2 inches apart on an ungreased baking sheet.

Bake in preheated oven until cookies are set and tops are crackled, 8 to 10 minutes.