Adjust an oven rack to the middle position. Preheat the oven to 350°F. Line 3 baking sheets with parchment paper.
In a small bowl, whisk the flour, baking soda, salt, ginger, cinnamon, and cloves.
In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until creamy. Add the granulated sugar and beat on medium until light and fluffy, 2 to 3 minutes. Add the molasses, egg, and vanilla, and mix on low to combine. Add the flour mixture and mix on low until combined. Remove the bowl from the stand mixer, and using a spatula, make sure the molasses is completely combined into the dough and that the dough is a uniform color.
Form the dough into 2-ounce balls (I use this cookie scoop). Roll the balls in granulated sugar to coat. Place 4 balls an equal distance apart on a prepared pan.
Place the baking sheet in the oven and bake 8 minutes, until the cookies are puffed slightly in the center. Lift the side of the baking sheet up about 4 inches and gently let it drop down against the oven rack, so the edges of the cookies set and the inside falls back down (this will feel wrong, but trust me). After the cookies puff up again in about 2 minutes, repeat lifting and dropping the pan. Repeat 3-4 more times to create ridges around the edge of the cookie. Bake 13 to 16 minutes total, until the cookies have spread out and the edges are golden brown but the centers are much lighter and not fully cooked.
Transfer the baking sheet to a wire rack; let cool completely before removing the cookies from the pan.
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