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1
Combine the flour, ginger, cinnamon, nutmeg, salt, baking soda, and clove in a large bowl.
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2
Whisk to aerate and break up any lumps; set aside.
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3
Combine the sugar, butter, and molasses in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until fluffy and light, about 2 minutes.
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4
Scrape down the sides of the mixing bowl, add the egg, and mix until incorporated.
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5
Add the dry ingredients and mix on low speed until moist throughout, about 2 minutes.
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6
Turn the dough onto a dry, clean surface, divide it in half and form it into flat disks, cover in plastic wrap, and refrigerate until firm, at least 1 hour or up to 3 days.
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7
Heat the oven to 350 degrees F and arrange a rack in the middle.
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8
Line a baking sheet with parchment paper and set aside.
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9
Place half of the dough on a lightly floured work surface and roll it out to 1/4-inch thickness.
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10
Cut the dough into 3-inch round cookies and transfer to the prepared baking sheet.
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11
Gather the remaining dough into a ball and place in the refrigerator for at least 15 minutes before rerolling.
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12
Bake the cookies until the edges are brown but the centers are still soft, about 8 to 10 minutes.
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13
Remove from the oven, let cool slightly on the baking sheet (about 2 minutes), then remove to a wire rack to cool completely.
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14
Repeat with the remaining dough.
