Dry Ingredients: In a bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt. Set aside.
Cream Butter & Sugar: Beat butter and sugar until fluffy (~2 mins). Add egg, molasses, and vanilla; mix well.
Combine: Gradually add dry ingredients to wet, mixing until just combined.
Chill: Cover dough and refrigerate for 1 hour (for easier handling).
Preheat Oven: 350°F (175°C). Line baking sheets with parchment paper.
Shape Cookies: Roll dough into 1-inch balls, then roll in sugar. Place 2 inches apart on sheets.
Bake: 10–12 mins until edges are set but centers are soft.
Cool: Let rest on sheets for 2 mins, then transfer to a wire rack.
