In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, salt, and baking soda. Set aside.
In a separate bowl, cream together butter and sugar. Add in the egg and vanilla extract and beat 2-3 minutes longer until very fluffy.
Add in the molasses and beat until combined.
Add the dry ingredients, by the spoonful, to the butter/sugar mixture until combined.
Cover the dough with plastic wrap and refrigerate for 1 hour.
Preheat the oven to 350°F. Line sheet pans with parchment paper and set aside.
Scoop the dough (we used a 2 tablespoon cookie scoop) and roll into balls between the palms of your hands.
Roll the balls in a small dish of granulated sugar and place the cookie dough on a sheet pan, spaced 2 inches apart.
Bake for 9-10 minutes or until cookies show just a hint of brown around the bottom edge. Allow to cool for 3-4 minutes, then transfer to a cooling rack.
Notes
STORAGE:
Store in an airtight container for up to 7 days or freeze up to 3 months. NOTES:Molasses cookies stay super soft - longer than most cookies, in my opinion. Be sure you do not overbake the cookies. They will have just a hint of brown along the bottom edge, will be puffy, and just starting to crack when they are done. The cookies will deflate when they come out of the oven.These are chewy, soft, and packed with warming spice flavor. If the dough is too warm, the cookies will spread into a flat puddle. Be sure that you chill them for at least 1 hour before rolling the dough. If you are working in a warm environment, or if it takes you a while to roll the dough, place the rolled cookies back into the refrigerator to chill before baking.You can substitute half brown sugar and half granulated.You can use shortening or even vegetable oil in place of the butter. The measurements remain the same.