Make the cookie dough. Beat butter with brown sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed for 2 minutes until smooth, creamy and a bit fluffy. You can also do this with a hand mixer or completely by hand with a wide spatula. Beat in egg until evenly incorporated, scraping down the sides of the bowl as necessary. Add molasses and beat until combined.

Combine flour, baking soda, salt, ginger, cinnamon, cardamom, clove and nutmeg in a medium bowl and whisk to blend evenly. Add it to the butter mixture and mix on low speed or fold it in gently until just incorporated. Cover the bowl and refrigerate for at least 1 hour.

When ready to bake, preheat oven to 350°F. Line two large baking sheets with parchment paper.

Make spiced sugar. Combine sugar with spices in a small bowl and blend evenly.

Roll heaped tablespoons of dough into smooth balls and then roll in sugar to coat evenly. Place onto prepared baking sheets with at least 2 inches of space between each one (do not flatten). Bake for 9-11 minutes until evenly browned, puffed and cracked at the surface. Transfer baking sheets to a wire rack and let cookies cool on the sheets for 2 minutes before transferring individually to the rack to finish cooling.

NOTE: This dough can be rolled and baked right away, but the cookies will be slightly thicker and chewier if refrigerated for a while before baking.