Preheat to 350°F, then line two baking sheets with parchment paper and set aside, ensuring even heat circulation and perfect cookie texture.

In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt until fully combined and pale yellow.

Beat the room-temperature butter and brown sugar on medium speed for about 3 minutes, until light, fluffy, and pale, scraping down the bowl as needed.

Add the egg, molasses, and vanilla extract, then beat again on low speed until the mixture is smooth, deep brown, and well incorporated.

Gradually stir the dry ingredients into the wet mixture just until no streaks of flour remain, then cover and chill for at least 30 minutes.

Use a tablespoon or cookie scoop to form dough balls, then roll each in granulated sugar until evenly coated and sparkly.

Place dough balls at least 2 inches apart on prepared sheets, bake at 350°F for 8–10 minutes, until edges are set and centers look slightly underbaked.

Let cookies cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely for soft, chewy perfection.