Step 1

In a medium bowl, whisk the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt until well blended.

Step 2

In a separate large bowl, beat the softened butter, brown sugar, and 1/2 cup granulated sugar with an electric mixer on medium speed until light and fluffy (about 2 minutes). Turn the mixer to low and blend in the egg, molasses, and vanilla extract one by one until well combined.

Step 3

Add the dry ingredients to the bowl and mix gently by hand until just combined. Cover the dough with plastic wrap and refrigerate for at least 1 hour.

Step 4

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.

Step 5

Scoop the chilled cookie dough into 1-1 1/2 tablespoon portions and roll it into balls. Roll each ball in the remaining granulated sugar until fully coated on all sides.

Step 6

Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.

Step 7

Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!