Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats. Set up your coating stations by placing the granulated sugar in one shallow bowl and the powdered sugar in another.

In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt until completely combined. Set aside.

Using an electric mixer on medium speed, beat the softened butter and brown sugar together for 2-3 minutes until the mixture becomes light and fluffy.

Beat in the egg until fully incorporated, then add the molasses and vanilla extract. Mix on low speed until the mixture is smooth and uniform. Scrape down the sides of the bowl to ensure everything is evenly combined.

Add the flour mixture to the wet ingredients in two additions, mixing on low speed just until no flour streaks remain. Avoid overmixing.

Scoop the dough using a 1.5-tablespoon cookie scoop or roll into balls about 1.5 inches in diameter. Roll each ball first in the granulated sugar, coating completely, then roll generously in the powdered sugar until heavily coated.

Place the coated dough balls on your prepared baking sheets, spacing them about 3 inches apart. Bake for 10-12 minutes—the cookies are done when the edges are set but the centers still appear slightly soft and puffy.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.