Whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside
In a large bowl using a handheld or stand mixer with paddle attachment, beat room-temperature butter and brown sugar together on high speed until creamy and combined
Add molasses to butter mixture and beat until combined, then add egg and vanilla and beat about 1 minute, until combined
On low speed, slowly mix dry ingredients into wet ingredients until combined. Dough will be slightly sticky. Cover tightly with plastic wrap or aluminum foil and refrigerate for at least one hour and up to 2-3 days
Preheat oven to 350F. Line two large baking sheets with parchment paper. Remove cookie dough from fridge, and if chilled longer than 2 hours let sit out for 20 min
Roll cookie dough, 1 tbsp each, into balls, then roll into granulated sugar and arrange 3 inches apart
Bake 11-12 minutes, until edges appear set and tops are cracking. Remove from oven and allow to cool on sheet for 5 min, then transfer to wire rack to cool completely.