In a medium bowl, whisk together the flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Set aside.

In a large mixing bowl, using an electric mixer, cream together the softened butter, 1/2 cup granulated sugar, and light brown sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.

Beat in the egg until just combined. Then, add the molasses and vanilla extract, mixing until fully incorporated. The mixture may look a bit curdled, which is normal.

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour. Chilling is crucial for the dough to firm up and for the flavors to meld, preventing the cookies from spreading too much.

Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.

Place the remaining 1/4 cup granulated sugar in a small shallow bowl for rolling. Scoop rounded tablespoons of chilled dough and roll them into 1-inch balls.

Roll each dough ball thoroughly in the granulated sugar until evenly coated, then place them about 2 inches apart on the prepared baking sheets.

Bake for 8-10 minutes, or until the edges are set and the centers are still slightly soft and puffy. They will crinkle as they cool. Do not overbake to ensure a chewy texture.

Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.