Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper.

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

In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy, about 2-3 minutes.

Add the egg, molasses, and vanilla extract to the butter mixture; mix until combined.

Gradually add the dry mix to the wet ingredients, stirring until just combined.

If desired, chill the dough in the fridge for 30 minutes.

Scoop tablespoon-sized portions of dough, roll them into balls, and coat them in granulated sugar.

Place the sugar-coated balls on the prepared baking sheet, leaving about 2 inches between each.

Bake for 8-10 minutes until the edges are set, and the tops are cracked.

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