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

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

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

Mix in the molasses, egg, and vanilla until well combined.

Gradually add the dry ingredients to the wet mixture, stirring gently until a soft dough forms.

Cover the dough with plastic wrap and refrigerate for about 30 minutes.

Scoop tablespoons of dough and roll into balls.

Roll each ball in powdered sugar until fully coated.

Place the sugar-coated balls on the baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes or until set around the edges and crinkled on top.

Let the cookies cool on the baking sheet for about 10 minutes before transferring to a wire rack.