In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, ground ginger, ground cinnamon, ground cloves, nutmeg, and salt until combined. Set aside.
In a large bowl, beat the butter, brown sugar, and granulated sugar until creamy. Scrape down the sides, mix molasses until fully incorporated.
Scrape down the sides and then mix egg and vanilla extract until fully combined.
On a low mixer speed, add the dry ingredient (flour) mixture into the bowl in ½ - 1 cup batches. Once combined, the cookie dough will be slightly sticky. Cover and let chill for a minimum of 1 hour up to 1 day.
Preheat the oven to 350° Fahrenheit. Line baking sheets with parchment paper or a silicone baking mat.
Remove the cookie dough from the refrigerator. If it is difficult to work with, allow to warm for 15-30 minutes or until malleable. Roll the cookie dough into 1-inch balls and place them approximately 2 inches apart from each other.
Bake for 12-13 minutes or until the edges appear set. Allow cookies to cool for 5 minutes on the baking tray before transferring to the wire rack. Let cool completely and enjoy!
