Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Use an electric mixer for best results.

Beat in the molasses and egg until well combined. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Cover the dough and chill in the refrigerator for at least 30 minutes. This will prevent the cookies from spreading too thin.

Roll the dough into 1-inch balls. Place the balls onto the prepared baking sheets, leaving about 2 inches between each cookie. Sprinkle with coarse sugar, if desired.

Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.

Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.