Preheat oven to 350°F, racks and upper and lower thirds of the oven, cover baking sheets with parchment paper.

Combine flour, baking soda, salt, spices in a bowl. Stir well to mix.

With a mixer, beat on medium speed butter and sugar for about five minutes until fluffy and white. Add the egg + yolk and continue beating until smooth.

Lower speed and beat in one half of the dry ingredients, then the molasses. Stop and scrape the side of the mixer. Beat in the rest the dry ingredients.

Scoop out 1 inch pieces of dough balls (larger if you'll use them for ice cream sandwiches). Roll between the palm of your hand, then roll in sugar.

Bake right away for crispy gingersnaps. Place balls on cookie sheet, 3 inches apart. Bake 7 - 8 minutes or until surface is crackled. Cookies will harden as they cool.

For a soft and chewy version, chill the dough balls for at least 4 hours or freeze until ready to use. Bake 9-11 minutes or until surface is crackled.