Preheat and prep: Heat your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup and even baking.

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

Cream butter and sugars: In a large bowl, beat the softened butter with the granulated sugar and brown sugar until light and fluffy, about 2 minutes. Use a hand mixer or stand mixer on medium speed.

Add wet ingredients: Beat in the egg, vanilla, and molasses until the mixture is smooth and fully combined. Scrape down the bowl so everything is uniform.

Combine: Add the dry ingredients to the wet in two additions. Mix on low just until the dough comes together. It should be soft but not sticky.

Shape: Scoop the dough into balls about 1 1/2 tablespoons each (a medium cookie scoop works well). Roll each ball in granulated sugar to coat.

Arrange and bake: Place dough balls on the prepared sheets, spacing them about 2 inches apart. Bake for 9–11 minutes, until the edges are set and the tops are crackled. The centers should look slightly soft.

Cool: Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They will firm up as they cool but stay chewy inside.

Optional finish: For extra sparkle, sprinkle a pinch of coarse sugar over the tops while they’re still warm.