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

**Combine dry ingredients**: In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves. Set aside.

**Cream butter and sugar**: In a large mixing bowl (using a hand mixer or stand mixer), beat the softened butter and brown sugar on medium speed until light and fluffy, about 2–3 minutes.

**Add egg and molasses**: Beat in the egg, followed by the molasses. Scrape down the sides of the bowl as needed to ensure everything is well combined.

**Incorporate dry mixture**: Gradually add the flour mixture, mixing on low speed just until a soft dough forms. Do not overmix. If the dough is very soft or sticky, cover and chill for 30 minutes.

**Shape the cookies**: Scoop tablespoon-sized portions of dough and roll them into balls. If desired, roll each ball in granulated sugar for a crackly, sugary crust. Place them on the prepared baking sheets about 2 inches apart.

**Bake**: Bake for 8–10 minutes, or until the edges are set but the centers appear slightly soft. Molasses cookies can look underdone but will firm up as they cool.

**Cool**: Let the cookies rest on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely.