1. Prepare the oven: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

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

3. Add the wet ingredients: Mix in the molasses, egg, and vanilla extract until smooth.

4. Combine the dry ingredients: In a separate bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt.

5. Make the dough: Gradually add the dry ingredients to the wet mixture. Stir until a soft dough forms, taking care not to overmix.

6. Chill the dough: Cover the bowl and refrigerate for 30 minutes. This helps the cookies hold their shape and enhances the flavor.

7. Shape the cookies: Scoop about 1 tablespoon of dough per cookie and roll into balls. Roll each ball in granulated sugar until coated.

8. Arrange on baking sheets: Place the dough balls about 2 inches apart to allow room for spreading.

9. Bake: Bake for 10–12 minutes, until the edges are set and the tops have crackled. The centers may look slightly soft; they will firm up as the cookies cool.

10. Cool: Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

11. Serve: Enjoy the cookies warm or at room temperature with tea, coffee, or hot chocolate.