In a large mixing bowl or the bowl of a stand mixer, beat the softened butter and brown sugar together on medium-high speed. Continue mixing for about 2-3 minutes until the mixture looks light, fluffy, and well-combined.

Lower the mixer speed and add the egg, molasses, and vanilla extract. Beat until fully incorporated, scraping down the sides of the bowl as needed to ensure everything is evenly mixed.

In a separate medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt. This ensures the spices and leavening agent are distributed evenly throughout the dough.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours, or overnight. This makes the dough easier to handle and prevents the cookies from spreading too much.

Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. Place the granulated sugar in one small bowl and the powdered sugar in another.

Scoop about 1 tablespoon of dough and roll it into a 1-inch ball. Roll the ball first in the granulated sugar to coat it lightly, then roll it generously in the powdered sugar. The granulated sugar layer helps the powdered sugar stay bright white during baking.

Place the balls on the prepared baking sheets about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the tops have cracked. The centers will still look slightly soft. Let the cookies cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.