How to make delicious gingersnap cookies for the fall season:

• In a bowl, stir together flour, baking powder, baking soda, cinnamon, cloves, ginger, and salt. Set aside.

• In a large mixing bowl, beat the 1 cup sugar and shortening with an electric mixer until well combined. Beat in molasses; beat in the egg. Add the flour mixture and beat until combined.

• Shape the dough into 1-inch balls. Roll balls in sugar and place 2 inches apart on an ungreased cookie sheet.

• Bake in a 375 degree F oven for 8 to 10 minutes or until edges are set and tops are crackled. Cool on a cookie sheet for 1 minute. Transfer to wire racks to cool completely.