In a large mixing bowl, beat the softened butter and brown sugar together until the mixture is light and fluffy. This usually takes about two to three minutes with an electric mixer. Creaming the butter properly ensures a soft texture in the finished cookie.
Add the molasses, egg, and alcohol-free vanilla extract to the butter mixture. Beat on medium speed until everything is well combined and the color is a rich, dark brown. Scrape down the sides of the bowl to make sure no butter streaks remain.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, cloves, and salt. Gradually add these dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough.
Cover the bowl with plastic wrap and refrigerate for at least two hours. Chilling the dough is a critical step because it prevents the cookies from spreading too much in the oven and makes the dough easier to handle when rolling into balls.
Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Scoop about one tablespoon of dough and roll it into a ball. Roll the ball first in granulated sugar, then generously in powdered sugar until it is completely coated in white.
Place the balls on the prepared baking sheet about two inches apart. Bake for 10 to 12 minutes, or until the tops have cracked and the edges are set. Allow the cookies to cool on the baking sheet for five minutes before transferring them to a wire rack to cool completely.
