In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, salt, and baking soda. Set this aside.

In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using an electric mixer on medium speed for about 2-3 minutes until creamy and pale.

Add the egg, molasses, and vanilla extract to the butter mixture and beat until fully combined, scraping down the sides of the bowl as needed.

Gradually add the flour mixture to the wet ingredients, mixing on low speed until the flour disappears. Do not overmix.

Cover the dough with plastic wrap and refrigerate for at least 1 hour.

Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.

Scoop about one tablespoon of dough and roll it between your palms to form a 1-inch ball.

Roll the ball in granulated sugar until evenly coated.

Place the dough balls on the prepared baking sheets, spacing them 2 inches apart.

Bake for 8 to 10 minutes. The edges should be set while the centers remain slightly soft. They will firm up as they cool.

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.