1. Mix the dry ingredients

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

2. Cream the butter and sugar

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

Add the egg, molasses, and vanilla extract. Beat until thoroughly combined, scraping down the sides of the bowl as needed.

3. Make the dough

Gradually add the dry ingredients to the wet mixture. Mix on low speed until a soft, slightly sticky dough forms. Avoid overmixing.

Cover the bowl and refrigerate the dough for at least 1 hour. Chilling helps prevent excessive spreading and creates a chewier texture.

4. Preheat the oven

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

Place the granulated sugar in a small bowl.

5. Shape the cookies

Scoop approximately 1 tablespoon of chilled dough for each cookie and roll it into a ball.

Roll each ball generously in granulated sugar until completely coated. Arrange the dough balls on the prepared baking sheets, spacing them about 5 cm (2 inches) apart.

6. Bake

Bake for 10–12 minutes, until the cookies have spread and developed crackled tops. The edges should look set, while the centers remain soft and slightly puffy.

Avoid overbaking, as the cookies will continue to set while cooling.

7. Cool and serve

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

Enjoy them slightly warm for an extra-soft, chewy center.