Step 1

Preheat the oven to 350°F.

Step 2

Cream the butter, brown sugar and ½ cup white sugar together in an electric mixer.

Step 3

Beat in the molasses and the egg and then add the orange rind.

Step 4

Sift the flour, baking soda, ginger, cinnamon, cloves and salt together and then stir into the wet ingredients. Blend thoroughly but don't over-mix.

Step 5

Put the ¼ cup white sugar in a small open bowl.

Step 6

Roll the cookie mixture into small balls and roll each ball in the sugar.

Step 7

Place on ungreased cookie sheets, leaving a bit of space between each cookie for them to spread just a bit.

Step 8

Bake for 8 to 10 minutes. Be careful not to overcook or the cookies will become very crisp. The cookies are done when they have spread and risen a little, and the tops are beginning to crack.

Step 9

Remove the cookie sheets from the oven and let the cookies sit for about five minutes before removing them to a wire rack to cool completely.

Step 10

Cookies will keep in an airtight container for 4 or 5 days.