In a large bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt, then set aside.

Using an electric mixer in a separate large bowl, beat the softened unsalted butter and light brown sugar until they are light and fluffy.

Beat in the molasses and egg with the creamed butter and sugar until all ingredients are well combined.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to chill.

Roll spoonfuls of dough into balls, about 1 ½ tablespoons each, and optionally roll in granulated sugar for a sparkly finish before placing on parchment-lined baking sheets.

Bake in a preheated oven at 350°F (175°C) for 10-12 minutes until the cookies are set.

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.