Preheat the oven:
Set your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
Cream the butter and sugar:
In a large mixing bowl, cream together the softened butter and sugar using a hand mixer or stand mixer on medium speed until light and fluffy (about 2–3 minutes).
Add wet ingredients:
Beat in the egg and molasses until fully incorporated. Scrape down the sides of the bowl as needed.
Combine dry ingredients:
In a separate bowl, whisk together the flour, ginger, baking soda, cinnamon, and cloves.
Mix the dough:
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Form the cookies:
Roll dough into 1-inch balls using your hands or a cookie scoop. Place them on the prepared baking sheet about 2 inches apart.
Bake:
Bake for 10–12 minutes, or until the edges are set and the centers are slightly soft. Do not overbake for a chewy texture.
Cool:
Let cookies rest on the baking sheet for 2–3 minutes before transferring them to a wire rack to cool completely.
