Cream together ½ cup softened butter and 1 cup brown sugar until fluffy. Add in ½ cup molasses and 1 beaten egg, stirring until smooth.

In a separate bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons ground ginger, 1 teaspoon baking soda, 1 teaspoon cinnamon, and ½ teaspoon ground cloves.

Gradually incorporate the dry mixture into the wet ingredients, mixing gently until just combined.

Cover the cookie dough with plastic wrap and refrigerate for at least 2 hours, or overnight.

Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper. Scoop tablespoons of dough, roll into balls, and coat with powdered sugar.

Bake for 10-12 minutes, watching until the edges are set and centers remain soft.

Allow to cool on baking sheet for 5 minutes before transferring to a wire rack.