**Preheat the oven** Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.

**Cream butter and sugar** In a large bowl, beat the softened butter and brown sugar on medium speed until light and fluffy, about 2–3 minutes.

**Add wet ingredients** Beat in the egg, molasses, and vanilla extract, scraping down the sides of the bowl as needed.

**Combine dry ingredients** In a separate bowl, whisk together flour, baking soda, baking powder, salt, ginger, cinnamon, and cloves.

**Form the dough** Gradually stir the dry mixture into the wet mixture on low speed. Mix until just combined. The dough will be slightly sticky.

**Shape and coat** Place the powdered sugar in a small bowl. Scoop tablespoon-sized portions of dough and roll them into balls. Coat each dough ball generously in powdered sugar, ensuring an even layer.

**Bake** Arrange the dough balls on the prepared baking sheets about 2 inches apart. Bake for 10–12 minutes or until the cookies have spread and the tops are crinkled. The centers may appear soft; they will firm up as they cool.

**Cool** Let the cookies rest on the baking sheet for 2 minutes before transferring them to a wire rack to cool