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

In a large bowl, whisk together the flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt until well combined.

In another bowl, cream the softened butter and brown sugar using an electric mixer until light and fluffy—about 2-3 minutes.

Beat in the molasses, egg, and vanilla extract to the butter mixture, mixing until fully incorporated.

Gradually add the dry ingredients to the wet mixture, stirring just until no flour remains. Be careful not to overmix!

Using a cookie scoop or tablespoon, shape the dough into balls about 1 inch in diameter. Roll each ball in sugar if desired.

Place the balls on the prepared baking sheet about 2 inches apart.

Bake for 10-12 minutes, until the edges are set but the centers are still soft.

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