In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and brown sugar together.
¾ cup unsalted butter, ¾ cup brown sugar
Add the egg and mix well. Stir in the molasses.
1 large egg, ⅓ cup unsulphured molasses
In a separate bowl, whisk the flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt together.
2¼ cups all-purpose flour, 1 teaspoon baking soda, 1½ teaspoon ground ginger, ¾ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves, ½ teaspoon kosher salt
Add the dry ingredients to the wet ingredients and stir until just combined.
Tightly wrap the cookie dough in plastic wrap and place in the refrigerator. Chill for 1-2 hours.
Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
Add the granulated sugar to a small bowl.
⅓ cup granulated sugar
Use a medium cookie scoop to scoop about 1½ tablespoons of cookie dough per cookie. Roll cookie dough into balls. Fully coat each cookie dough ball by rolling in granulated sugar before placing onto the prepared baking sheet. Leave about 2 inches between each ball of dough.
Bake for 8-10 minutes or until the edges start to brown and become crispy. Keep remaining cookie dough chilled between batches.
Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.