Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
In a large bowl, cream the softened butter and dark brown sugar together using a mixer on medium speed until the mixture is light and fluffy, about 3 minutes.
Add the molasses, egg, and vanilla extract, beating until the mixture is smooth and fully incorporated.
In a separate small bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined; do not overmix the dough.
Scoop approximately 1 tablespoon of dough at a time and roll it between your palms to form a smooth ball.
Roll each ball thoroughly in the powdered sugar until it is completely coated, then place it on the prepared baking sheet, spacing them 2 inches apart.
Bake for 10 to 12 minutes; the cookies are ready when the edges are set and the tops have developed distinct cracks.
Remove from the oven and let the cookies sit on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.