Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a medium bowl, whisk together all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt until evenly mixed.

In a large mixing bowl, cream the softened butter and packed brown sugar until light and fluffy, about 2 to 3 minutes.

Add the egg and molasses to the butter mixture and beat until fully incorporated.

Gradually mix the dry ingredients into the wet mixture until just combined, avoiding overmixing.

Scoop about a tablespoon of dough and roll into a ball, then roll in granulated sugar until coated.

Place the cookie balls on the prepared baking sheets, spacing them about 2 inches apart.

Bake in the preheated oven for 10 to 12 minutes, until the tops crack and edges are set but the center is soft.

Let cookies cool on the baking sheets for about 5 minutes before transferring to a wire rack.