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

2. In a large mixing bowl, cream together the softened butter and brown sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.

3. Beat in the egg, molasses, and vanilla extract until smooth and fully incorporated.

4. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms. Be careful not to overmix.

5. Cover the dough with plastic wrap and refrigerate for at least 1 hour. This step is important to enhance flavor and prevent excessive spreading during baking.

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

7. Scoop about 1 tablespoon of dough and roll it into a ball. Roll each ball in granulated sugar to coat, and place it on the prepared baking sheet, leaving about 2 inches of space between cookies.

8. Bake in the preheated oven for 8-10 minutes. The cookies will look slightly soft and underbaked in the center when you remove them, but they will firm up as they cool.

9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy!