Preheat your oven to 350°F (175°C) and prepare two baking sheets lined with parchment paper.

In a medium bowl, whisk together all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.

In a large mixing bowl, beat the softened unsalted butter and packed brown sugar until light and fluffy.

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

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

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

Scoop tablespoon-sized portions of the dough and roll them into balls.

Roll each cookie ball in powdered sugar until fully coated.

Place the coated cookie balls on the baking sheets, spaced about 2-3 inches apart.

Bake for 10-12 minutes or until the edges are set and tops are crinkled.

Allow cookies to cool for about 10 minutes on the sheets before transferring them to a wire rack.