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

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

In another large mixing bowl, cream the softened butter and brown sugar together until light and fluffy using an electric mixer or a whisk.

Beat in the molasses, egg, and vanilla extract until fully combined.

Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined. Do not overmix.

Using a tablespoon or cookie scoop, portion out the dough and roll each ball into granulated sugar. Place them on the prepared baking sheet, spacing them about 2 inches apart.

Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft. They will continue to firm up as they cool.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.

For a special touch, you can garnish the cookies with a sprinkle of coarse sea salt before baking.

These cookies can be stored in an airtight container for up to one week. For longer storage, they freeze well for up to three months.