1.   In the bowl of a stand mixer fitted with a paddle attachment or a large bowl using a hand mixer, cream butter and brown and granulated sugar together on medium speed, beating until light and fluffy about 2 minutes. Add in egg, molasses, and vanilla and mix until incorporated on low speed. Turn the mixer up to medium-high and mix for 1 minute.

2.   Scrape down the sides of the bowl if needed. Add the baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Mix for 30 seconds, making sure it's fully incorporated. Slowly mix in the flour. Mix until combined.

3.   Cover the dough and refrigerate for 30 minutes.

4.   When ready to bake, preheat oven to 350 F. Line two cookie sheets with parchment paper.

5.   Pour the 1/4 cup sugar into a bowl. Scoop or roll dough into balls that are about 1-1/2” in size. (1 1/2 tablespoons of dough.) Roll the dough balls in the sugar until coated and place them on the cookie sheet about 2 inches apart.

6. Bake for 10-11 minutes. The cookies will start to crack during the last minute or so of baking. Make sure not to over bake, the cookies will set up as they cool.

7.   Remove from oven, let cool on baking sheet for 5 minutes, and then transfer to a cooling rack to finish cooling. Store in an airtight container and cookies will stay fresh for up to 1 week.)