Preheat the oven to 350°F (175°C).

In a medium bowl, combine the all-purpose flour, ground ginger, ground cinnamon, ground cloves, salt, and baking soda. Mix well.

In a larger bowl, cream together the granulated sugar and softened unsalted butter until light and fluffy.

Add the egg and molasses to the sugar mixture and mix until smooth.

Gradually fold the dry mixture into the wet mixture until just combined. Avoid over-mixing.

Cover the dough and chill it in the refrigerator for at least 30 minutes.

Once chilled, roll the dough into one-inch balls.

Roll each ball in powdered sugar until well coated.

Place the cookie balls on a lined baking sheet, leaving space for spreading.

Bake for 10-12 minutes until edges are set but centers remain soft.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Dust with additional powdered sugar before serving.