• In a large mixing bowl, beat together the butter and 1 cup of sugar until light and fluffy. Beat in the egg. In a small bowl, combine the jaggery with about a tablespoon of hot water. Mix it well until it's fully melted and syrupy. Beat the jaggery into the wet ingredients.
• In a separate bowl, whisk together the all-purpose flour, baking soda, ginger, cinnamon, cloves, and salt. Stir together the dry ingredients into the wet ingredients. Cover and chill the dough for at least two hours in the fridge.
• Preheat the oven to 375°F. Roll the dough into 1oz dough balls. Roll the dough balls in turbinado sugar to lightly coat them. Place 6-9 cookies per tray, allowing for space to spread. Bake for about 11 minutes until the cookies are golden brown. Allow the cookies to set for 15 minutes on the tray. Enjoy warm!

Deep Dish Gingersnap Cookies with Ice Cream (yields 6)

• Follow steps 1 and 2 above. You do not need to chill the dough.
• Preheat the oven to 375°F. Measure out 4oz of cookie dough per cocotte and spread it across the bottom. Lightly sprinkle it with turbinado sugar and pop the cocottes into the oven for 20 minutes. The cookies are done when it's golden brown and a toothpick inserted into the middle comes out clean.
• Handle with care, using hot hands or oven mitts. Serve immediately with a scoop of ice cream.