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Combine butter with both sugars in a large mixing bowl and mix with an electric hand mixer on medium speed for about 2 minutes until smooth, creamy and a bit fluffy.
Mix in egg until evenly incorporated, scraping down the sides of the bowl as necessary.
Add molasses and vanilla and mix until combined.
Combine flour, baking soda, salt, ginger, cinnamon and clove in a medium bowl and whisk to blend evenly.
Add it to the butter mixture with the crystallized ginger (if you are using it) and mix on low speed or fold it in gently until just incorporated.
Cover the bowl and refrigerate the dough for 2-8 hours.
Preheat oven to 350°F. Line two large cookie sheets with parchment paper.
Use a 1.25-oz cookie scoop to portion dough and roll into smooth balls, then roll in granulated sugar to coat evenly.
Place onto prepared baking sheets with at least 2 inches of space between each one.
Flatten slightly only if you prefer thinner cookies or leave them as balls for taller, thicker cookies.
Bake for 8-10 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.