In the large bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar on medium-high speed until well combined, about 3-4 minutes.
Add the molasses, vanilla extract, and egg. Beat on medium speed until completely combined.
In a separate bowl, sift together flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
With the mixer on low speed, gradually add the flour mixture to the butter mixture. Mix just until combined. The dough will be slightly sticky, but that’s fine!
Cover with plastic wrap and chill in the fridge for at least 4 hours, or up to 3 days.
When ready to bake preheat the oven to 350°F. Line baking sheets with parchment paper or silicone mats.
Place the granulated sugar in a shallow bowl. Use a cookie scoop to roll the dough into balls. Roll each dough ball in the granulated sugar to coat. Arrange dough 2-3 inches apart on the prepared baking sheets.
Bake for about 10-12 minutes, or until the cookies are just set and starting to brown on the edges. They will still be soft.
Allow the cookies to cool on the baking sheets for about 5 minutes, and then transfer to wire racks to cool completely.