Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a bowl whisk together flour ginger cinnamon cloves baking soda and salt.

In another bowl beat butter and brown sugar until smooth and creamy.

Add egg molasses and vanilla extract and mix well.

Gradually combine the dry ingredients with the wet mixture until a soft dough forms.

Chill the dough for 30 minutes to improve texture and prevent spreading.

Roll dough into small balls and coat each ball in granulated sugar.

Place cookies on the baking sheet leaving space between each one.

Bake for 9–11 minutes until edges are set and centers stay soft.

Let cookies cool on the tray for a few minutes before serving.