In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, granulated sugar, and brown sugar for 4–5 minutes, until light and fluffy.

Add the molasses and egg. Mix for approximately 2 minutes, scraping down the sides of the bowl as needed.

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

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.

Cover the dough and refrigerate for at least 2 hours.

Preheat the oven to 350°F. Line baking sheets with parchment paper.

Scoop the chilled dough and roll into approximately 1-inch balls.

Roll each dough ball in granulated sugar until evenly coated.

Place the cookies on the prepared baking sheets, leaving approximately 2 inches between them.

Bake for 8–10 minutes, or until the edges are set and the tops are crackled. The centers should still be slightly soft.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

Cool and enjoy!