Molasses Cookies

In a bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
In a separate large bowl, use a hand or stand mixer fitted with the paddle attachment to beat the butter, brown sugar, and sugar on high speed until light and creamy, about 2 minutes. Add the molasses, egg, and vanilla, and mix for another minute, scraping the sides as needed. Gradually add in the dry ingredients and mix on low speed until combined. The dough will be slightly sticky. Cover the bowl with plastic wrap and chill it in the fridge for at least 1 hour.
Preheat your oven to 350°F and line two baking sheets with parchment paper. If the dough has chilled longer than 2 hours, let it sit at room temperature for about 30 minutes so it's easier to roll.
Roll the dough into 1 tablespoon balls. Roll each ball in sugar and place them about 3 inches apart on the baking sheets.
Bake for 11–12 minutes until the cookies begin to crack on top (they'll crack even more as they cool).
Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely. Cookies will stay fresh for 1 week at room temperature or up to 2 weeks in the fridge.